Cheese and Pinto Bean Quesadillas

Contributed By: MAB
Bon Appetit

Pinto beans bulk up this quesadilla making it great for dinner

Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Actual Cooking Time: No Cooking Required
Number of Servings: Single
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree

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Ingredients

2 cups Packed grated hot pepper Monterey Jack cheese (about 8 oz)
2 teaspoons Chili powder
15 - 16 oz Can pinto beans, rinsed, drained
1/3 cup Chopped onion
1/3 cup Chopped fresh cilantro
4 8-inch flour tortillas

Preparation

Preheat oven to 375. Toss cheese and chili powder in large bowl until well blended. Add beans, onion and cilantro and toss to blend.


Arrange 2 tortillas on baking sheet. Press half of cheese filling over each tortilla, leaving 3/4 inch border at edges. Firmly press second tortilla atop each. Bake until cheese melts and filling is heated through, about 10 minutes.


Cut each quesadilla into 6 wedges. Transfer wedges to plates and serve.

Cook's Notes

Nutrition Information

Calories: 497 ; Total Fat: 21 g ; Saturated Fat: 11 g ; Polyunsaturated Fat: 1 g ; Carbohydrates: 50 g ; Protein: 28 g ; Vitamin A: 1670 IU ; Vitamin C: 7 mg ; Calcium: 528 mg ; Sodium: 566 mg ; Iron: 6 mg ; Fiber: 11 g

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