Bean 'N' Beef Quesadillas Recipe

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Bean 'N' Beef Quesadillas Recipe
Bean 'N' Beef Quesadillas Recipe photo by Taste of Home
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Bean 'N' Beef Quesadillas Recipe

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Publisher Photo
Either leftover roast beef or deli beef works well in this recipe from Marian Platt of Sequim, Washington. To complement the hearty quesadillas, she dresses up purchased salsa.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups chunky salsa
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons lime juice
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 2 cups julienned cooked roast beef
  • 2 cups (12 ounces) shredded Monterey Jack cheese
  • 8 flour tortillas (10 inches)
  • 1 to 2 tablespoons canola oil

Directions

In a small bowl, combine the salsa, cilantro and lime juice. In another bowl, combine the beans, corn and 1/2 cup salsa mixture. Set remaining salsa mixture aside.
Place beef, cheese and bean mixture on half of each tortilla; fold over. In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with reserved salsa mixture. Yield: 4-6 servings.
Originally published as Bean 'N' Beef Quesadillas in Taste of Home August/September 2004, p46

Nutritional Facts

1 each: 607 calories, 22g fat (10g saturated fat), 76mg cholesterol, 1068mg sodium, 55g carbohydrate (3g sugars, 10g fiber), 37g protein.

  • 1-1/2 cups chunky salsa
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons lime juice
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 2 cups julienned cooked roast beef
  • 2 cups (12 ounces) shredded Monterey Jack cheese
  • 8 flour tortillas (10 inches)
  • 1 to 2 tablespoons canola oil
  1. In a small bowl, combine the salsa, cilantro and lime juice. In another bowl, combine the beans, corn and 1/2 cup salsa mixture. Set remaining salsa mixture aside.
  2. Place beef, cheese and bean mixture on half of each tortilla; fold over. In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with reserved salsa mixture. Yield: 4-6 servings.
Originally published as Bean 'N' Beef Quesadillas in Taste of Home August/September 2004, p46

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Reviews forBean 'N' Beef Quesadillas

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Kasha User ID: 179140 256547
Reviewed Nov. 8, 2016

"good flavor good way to use up leftover beef, most of the flavor depends on your choice of salsa"

MY REVIEW
garysgrl07 User ID: 8036271 218692
Reviewed Jan. 24, 2015

"yummy 5 stars!"

MY REVIEW
95famof9 User ID: 4883047 63813
Reviewed Aug. 26, 2010

"This is such a good blend of flavors. I've been making it for a few years and we still love it! Using leftover roast beef makes it so easy. I don't change a thing in the recipe, it's just right!"

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