Spicy Bean and Cheese Quesadilla
These spicy bean and cheese quesadillas are quick, easy, and so delicious. Ready in 10 minutes!
Ingredients
- 1 (15.5 oz) can pinto beans
- 1/2 cup shredded cheese (Parmesan, cheddar or mozarella)
- 4 large flour tortillas
- 1/4 cup vegetable stock (or water)
- 1/2 red bell pepper, diced
- 1/2 small sweet onion, diced
- 2 cloves garlic, minced (or garlic powder)
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp habanero sauce
- 1.5 tbsp olive oil extra virgin
Instructions
- Heat olive oil in a small skillet over medium-low heat. Add bell peppers, onions, and garlic. Saute for 2-3 minutes, until onions become translucent.
- Drain and rinse pinto beans, then add to skillet. Add spices and vegetable stock (or water). Cook until most of the liquid evaporates and beans are heated through, about 4-5 minutes. Using a fork, mash some of the beans to thicken the filling. I also like to add a bit of cheese to the filling to thicken it up, but that is optional. Remove skillet from heat.
- Heat a large skillet or flat top griddle over medium heat. Spray griddle with cooking spray or olive oil and add tortilla to griddle. Sprinkle about 1/4 cup of shredded cheese on the tortilla, then add 1/4 cup of the bean mixture. Top with another tortilla. Cook until golden brown and all the cheese has melted, approximately 2 minutes per side. Cut and serve with your favorite salsa.
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