These Cheesy Kidney Bean Quesadillas are quick, budget-friendly, and packed with flavor. A family favorite and perfect for busy weeknights or meal prepping!
Instructions
1
Gather your ingredients.
2
Drain and rinse the kidney beans. Shred the cheddar cheese.
3
Over medium heat, sauté olive oil, taco seasoning, and frozen veggie blend for 4-5 minutes.
4
Add the strained and rinsed kidney beans and turn the heat down to low, cooking until the beans are warmed through.
5
Using a fork or a potato masher, gently mash the beans. I like to keep some whole and mash some so they are creamy. I find it helps keep the quesadillas together better to have some of them mashed.
6
Remove the bean mixture from the pan and set it off to the side in a bowl, covered. Wipe down the pan to use for finishing the quesadillas.
7
Add shredded cheese onto 1/2 of each flour tortilla.
8
Scoop the bean-onion mixture on top of the shredded cheddar.
9
Top each with an extra sprinkle of cheddar and fold them in half.
10
Return the tortillas to the pan and toast on each side for 2-3 minutes until toasty and crispy. Cut in half and serve while hot.
