Bean Quesadillas Recipe
Bean Quesadillas Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"My husband and I created this recipe to use up vegetables from our garden; now we make it monthly," relates Susan Dippel of Macomb, Michigan. "You can use any vegetables you have on hand and adjust the seasonings to your liking. Serve it as a main dish or an appetizer."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 4 flour tortillas (6 inches)
  • 1/2 cup salsa
  • 1/2 cup chopped sweet yellow or orange pepper
  • 1 jalapeno pepper, seeded and chopped
  • 1 to 2 garlic cloves, minced
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
  • 1/8 teaspoon hot pepper sauce
  • 1-1/2 teaspoons minced fresh cilantro

Directions

Mash beans until almost smooth; spread over two tortillas. Layer each with salsa, yellow pepper, jalapeno, garlic, cheese, pepper sauce and cilantro. Top with remaining tortillas.
Place on an ungreased baking sheet. Bake at 350° for 8-10 minutes or until cheese is melted. Cut each quesadilla into four wedges. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Bean Quesadillas in Taste of Home December/January 2008, p57

Nutritional Facts

1/2 each: 285 calories, 9g fat (3g saturated fat), 20mg cholesterol, 748mg sodium, 34g carbohydrate (3g sugars, 7g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 4 flour tortillas (6 inches)
  • 1/2 cup salsa
  • 1/2 cup chopped sweet yellow or orange pepper
  • 1 jalapeno pepper, seeded and chopped
  • 1 to 2 garlic cloves, minced
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
  • 1/8 teaspoon hot pepper sauce
  • 1-1/2 teaspoons minced fresh cilantro
  1. Mash beans until almost smooth; spread over two tortillas. Layer each with salsa, yellow pepper, jalapeno, garlic, cheese, pepper sauce and cilantro. Top with remaining tortillas.
  2. Place on an ungreased baking sheet. Bake at 350° for 8-10 minutes or until cheese is melted. Cut each quesadilla into four wedges. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Bean Quesadillas in Taste of Home December/January 2008, p57

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forBean Quesadillas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review