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Bean & Cheese Quesadillas

It’s time for another installment of last minute dinners! I think this is the third “last minute” dinner I’ve come up with in the last two weeks.  This is starting to become a pattern (Easy Corn Dogs and Mock Lasagna)…

I like this meal because it’s cheap, filling, and healthy. Beans are a great source of protein, and if you’re trying to stick to a reduced grocery budget, beans are a great substitute for meat in your meals.

Bean & Cheese Quesadillas

  • Canola oil, just enough to grease the pan
  • Prepared beans (black and pinto are my favorites)
  • Corn tortillas
  • Monterey Jack or Pepper Jack cheese, shredded
  • Spices: chili powder and cumin

Cast of characters (pretend pepper jack cheese is in the picture)

Grease the pan and heat to medium heat. I like to get a paper towel damp with the oil and rub it into the pan. This way you get the pan oiled up with minimal oil to seep into your food. The pan below is greased, and you can see the slight shine to it without oil puddled up on the pan.

Slap the bottom tortilla on the pan

Sprinkle with cheese. I put cheese on first and last when building my quesadillas to help the two tortillas stick together. Go light on this layer as you’ll put more on later.

Top cheese with a healthy portion of beans. This is the heart of the quesadillas, so don’t be stingy!

Sprinkle each quesadilla with spices. I like chili powder and cumin, but you can use any combination of spices that strikes your fancy. I wouldn’t you skip this step though, this really makes the quesadilla!

Don’t be too stingy with the spices; they won’t turn out as spicy as you might think.

Sprinkle with the rest of the cheese.

Top with final tortilla.

Sometimes my quesadillas are a little overloaded, and they need a little help melting together. Enter the super high tech pressing method.

Yep, I just put another skillet on top to hold the tortillas together. No, I don’t need no panni maker or quesadilla maker. Why buy more gadgets when the resources I have work just fine? 🙂

Cook until light brown and all the cheese is melted. Let sit on plate for a minute or two before cutting, this will let them stick together better when cut.

My favorite tool for cutting quesadillas is a pizza cutter. The rolling blade cuts through the quesadilla with minimal disruption to the layers.

Serve with any chips and salsa, corn, rice, etc.

Nevermind the stray bean on the counter. I’m a messy cook!

2 observations on “Bean & Cheese Quesadillas
  1. MOM

    You come by your “messy cooking” honestly. Sorry! Your writing is so cute! Great descriptions! Good use of “what you have” around.

     
    Reply
  2. Pingback: White Chicken Chili

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