Bean & Cheese Quesadillas with Fresh Side Salad
Bean & Cheese Quesadillas with Fresh Side Salad
Ingredients
For the Bean & Cheese Quesadillas
- 1 can pinto beans, 15 ounce, drained and rinsed
- 1/2 can refried beans, 15 ounce
- 1 1/2 cups quesadilla cheese, shredded
- 1 1/2 cups sharp cheddar cheese, shredded
- 8 flour tortillas, 8-inch
- 1/2 teaspoon salt, or to taste
- 2 tablespoons green salsa, or to taste, optional
- 2 tablespoons vegetable oil, or as needed
For the Fresh Side Salad
- 1 red bell pepper, diced
- 1 avocado, diced
- 1 1/2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 lime, juiced
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a medium bowl, combine the drained and rinsed pinto beans, refried beans, 1 1/2 cups of shredded quesadilla cheese, and 1 1/2 cups of shredded sharp cheddar cheese. Mix well until all ingredients are evenly distributed. Season with 1/2 teaspoon of salt and 2 tablespoons of green salsa, if desired, adjusting to your taste.
⏱️ 5 min
- 2
Optional: To ensure the beans are warm and prevent overcooking the tortillas, you can briefly warm the bean and cheese mixture in a microwave-safe bowl for 1-2 minutes, stirring halfway, or in a small saucepan over low heat until just warm.
⏱️ 2 min
- 3
Heat a large non-stick skillet or griddle over medium heat. Lightly brush or spray the pan with vegetable oil.
⏱️ 1 min
- 4
Place one flour tortilla flat in the hot pan. Spread about 1/2 cup of the bean and cheese mixture evenly over one half of the tortilla. Fold the other half of the tortilla over the filling to create a half-moon shape.
⏱️ 1 min
- 5
Cook the quesadilla for 2-3 minutes per side, or until golden brown and crispy, and the cheese is melted and gooey. Repeat with the remaining tortillas and filling, adding more oil to the pan as needed.
⏱️ 8 min
- 6
While the quesadillas are cooking, prepare the side salad. In a medium bowl, combine the diced red bell pepper, diced avocado, and halved cherry tomatoes.
⏱️ 5 min
- 7
Drizzle the salad with 2 tablespoons of olive oil, squeeze in the juice of 1 lime, and season with 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Toss gently to combine.
⏱️ 2 min
- 8
Serve the hot bean and cheese quesadillas immediately alongside the fresh side salad. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bean & Cheese Quesadillas with Fresh Side Salad
For the Bean & Cheese Quesadillas
- 1 can pinto beans, 15 ounce, drained and rinsed
- 1/2 can refried beans, 15 ounce
- 1 1/2 cups quesadilla cheese, shredded
- 1 1/2 cups sharp cheddar cheese, shredded
- 8 flour tortillas, 8-inch
- 1/2 teaspoon salt, or to taste
- 2 tablespoons green salsa, or to taste, optional
- 2 tablespoons vegetable oil, or as needed
For the Fresh Side Salad
- 1 red bell pepper, diced
- 1 avocado, diced
- 1 1/2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 lime, juiced
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a medium bowl, combine the drained and rinsed pinto beans, refried beans, 1 1/2 cups of shredded quesadilla cheese, and 1 1/2 cups of shredded sharp cheddar cheese. Mix well until all ingredients are evenly distributed. Season with 1/2 teaspoon of salt and 2 tablespoons of green salsa, if desired, adjusting to your taste.
⏱️ 5 min - 2
Optional: To ensure the beans are warm and prevent overcooking the tortillas, you can briefly warm the bean and cheese mixture in a microwave-safe bowl for 1-2 minutes, stirring halfway, or in a small saucepan over low heat until just warm.
⏱️ 2 min - 3
Heat a large non-stick skillet or griddle over medium heat. Lightly brush or spray the pan with vegetable oil.
⏱️ 1 min - 4
Place one flour tortilla flat in the hot pan. Spread about 1/2 cup of the bean and cheese mixture evenly over one half of the tortilla. Fold the other half of the tortilla over the filling to create a half-moon shape.
⏱️ 1 min - 5
Cook the quesadilla for 2-3 minutes per side, or until golden brown and crispy, and the cheese is melted and gooey. Repeat with the remaining tortillas and filling, adding more oil to the pan as needed.
⏱️ 8 min - 6
While the quesadillas are cooking, prepare the side salad. In a medium bowl, combine the diced red bell pepper, diced avocado, and halved cherry tomatoes.
⏱️ 5 min - 7
Drizzle the salad with 2 tablespoons of olive oil, squeeze in the juice of 1 lime, and season with 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Toss gently to combine.
⏱️ 2 min - 8
Serve the hot bean and cheese quesadillas immediately alongside the fresh side salad. Enjoy!
⏱️ 1 min