budgetbytes5.0
Cheesy Kidney Bean Quesadillas
These Cheesy Kidney Bean Quesadillas are quick, budget-friendly, and packed with flavor. A family favorite and perfect for busy weeknights or meal prepping!
👥 5 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Jess Rice📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
📝 Preparation Steps
1
Gather your ingredients.
2
Prep
3
Drain and rinse the kidney beans. Shred the cheddar cheese.
4
Sauté
5
Over medium heat, sauté olive oil, taco seasoning, and frozen veggie blend for ⏱️ 4-5 minutes.
taco seasoning ($0.30*)2 Tbsp
6
Warm
7
Add the strained and rinsed kidney beans and turn the heat down to low, cooking until the beans are warmed through.
8
Mash
9
Using a fork or a potato masher, gently mash the beans. I like to keep some whole and mash some so they are creamy. I find it helps keep the quesadillas together better to have some of them mashed.
10
Wipe
11
Remove the bean mixture from the pan and set it off to the side in a bowl, covered. Wipe down the pan to use for finishing the quesadillas.
12
Add cheese
13
Add shredded cheese onto 1/2 of each flour tortilla.
14
Scoop the bean-onion mixture on top of the shredded cheddar.
15
Fold
16
Top each with an extra sprinkle of cheddar and fold them in half.
17
Cook
18
Return the tortillas to the pan and toast on each side for ⏱️ 2-3 minutes until toasty and crispy. Cut in half and serve while hot.
Nutrition Facts
calories
333 kcal
fat Content
12 g
serving Size
1 quesadilla
fiber Content
9 g
sodium Content
469 mg
protein Content
17 g
carbohydrate Content
41 g
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