Pinto Beans & Chilies Quesadillas

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“This is from the cookbook Land O Lakes Occasionally Vegetarian. I don't use the cilantro, or the green onions. You can also use whatever kind of beans and cheese you like(I've tried chili beans and black beans and also taco cheese or 3 cheese in place of the cheddar.) One last note, I find it easier to oil the pan, instead of brushing the oil on the tortillas.”
READY IN:
27mins
SERVES:
6
YIELD:
6 quesadillas
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine pinto beans, chilies, cheese, green onions, mayonnaise, and cilantro; mix well. Spread round 1/3c filling mixture on half of each flour tortilla; fold tortilla over filling to form a half-moon shape. Brush each tortilla with about 1/4 tsp oil. Cook in 10-inch skillet over medium heat, turning once, until lightly browned(12-16 minutes.) Serve with sour cream and guacamole.

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