Vegetarian Quesadillas with Beans and Cheese
You can make as few or as many of these easy quesadillas as you like.
- 6 small tortillas (corn or flour)
- 1 1/2 cup shredded cheddar cheese
- 1 1/2 cup pinto beans (or one 14-ounce can)
- cumin, chili powder, salsa, sour cream, hot sauce, as desired for topping
Place the tortillas on a clean work surface.
Sprinkle some cheese on one half, then beans, then cheese. Use about 1/4 each on each tortilla. (It doesn't have to be precise though!)
Warm a skillet over medium heat. Grease lightly with a little neutral oil like canola or nonstick spray. If using oil, wipe it with a paper towel so there's a very thin coating.
Place two tortillas with fillings on the skillet. After about a minute, fold over the empty side to make a half moon shape. Press down. Add another tortilla or two as you can fit them and repeat to make half moon shapes.
Let each quesadilla cook for 3-4 minutes. Flip and cook for an additional 3-4 minutes.
Serve warm with optional dippers.
- Try my homemade Pinto Beans.
- If using canned beans, drain and rinse first for best flavor, then sprinkle with a little cumin and chili powder.
- Use tortillas labeled "soft" to avoid cracks or breaks.
- Add cooked diced chicken or steak, chopped baby spinach or kale, or corn if desired.
- Swap in black beans if you'd like.
- Use flour or corn tortillas but know that flour is usually a little easier to work with.
- Make extras to reheat for lunch the following day.
- Serve with salsa, sour cream, and/or hot sauce for dipping.
- Cut into wedges with kitchen scissors for younger eaters.
- Mash the beans and spread on just a little for one year olds if that's easier for them to chew.
Serving: 1quesadillaCalories: 265kcalCarbohydrates: 27gProtein: 13gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 382mgPotassium: 260mgFiber: 5gSugar: 2gVitamin A: 283IUVitamin C: 1mgCalcium: 255mgIron: 2mg