Crispy, golden quesadillas packed with a hearty mix of pinto and refried beans melted with two kinds of cheese, served alongside a vibrant, zesty salad of avocado, cherry tomatoes, and red pepper. A simple, satisfying dinner that comes together in minutes.
By mansi
Servings
2
1 can Pinto beans
0.5 can Refried beans
1 cup Quesadilla cheese
0.5 cup Sharp cheddar cheese
4 piece Flour tortillas
1 piece Red bell pepper
1 piece Avocado
1 cup Cherry tomatoes
1 tbsp Olive oil
1 piece Lime
1 pinch Salt
1 pinch Black pepper
Calories
1913 kcal
Protein
46g
Carbs
136g
Fat
136g
Fiber
27g
Sugar
10g
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Bean & Cheese Filling
1. Combine the pinto beans and refried beans in a bowl with the quesadilla cheese and sharp cheddar. Add salt or green salsa to taste and mix well.
1 can Pinto beans,
0.2 can Refried beans,
1 cup Quesadilla cheese,
0.5 cup Sharp cheddar cheese,
1 pinch Salt
2. Optionally, warm the bean and cheese mixture in the microwave or on the stove before adding to the tortilla. This ensures warm beans without overcooking the quesadilla.
Cooking Quesadillas
3. Spread the bean and cheese mixture onto a tortilla and place flat on a hot, lightly oiled pan. Cook until browned on the bottom, then flip and cook until browned on the other side.
4 piece Flour tortillas,
1 tbsp Olive oil
Fresh Side Salad
4. Halve the cherry tomatoes, dice the avocado, and chop the red bell pepper. Add all to a bowl and drizzle with olive oil and the juice of the lime. Season with salt and pepper, toss and serve alongside the quesadillas.
1 piece Red bell pepper,
1 piece Avocado,
1 cup Cherry tomatoes,
1 tbsp Olive oil,
1 piece Lime,
1 pinch Salt,
1 pinch Black pepper
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By mansi