Pinto Bean Quesadillas
Ingredients
1/2 cup Pinto Beans (cooked)
2 tbsps Salsa (drained of excess liquid)
2 Corn Tortillas (small)
1 1/2 ozs Cheddar Cheese (shredded)
1 tbsp Sour Cream
Directions
Preheat a cast-iron pan over medium heat.
Mix the beans with the salsa. Divide the beans evenly between the tortillas being sure to cover half of each tortilla. Sprinkle the cheese over the beans. Fold the tortillas in half and gently transfer them to the pan.
Heat the quesadillas for three to five minutes on each side until the tortillas are lightly browned and the cheese has melted.
Cut the quesadillas in half, if desired, and top with sour cream. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for three days. Store the sour cream separately and add when ready to serve.
Serving Size
One serving is two quesadillas.
Make it Vegan
Omit the cheese and sour cream or use vegan versions.
More Flavor
Add chopped jalapeños and/or cilantro.
Additional Toppings
Salsa, guacamole and/or chopped green onions.
Nutrition Facts
Makes 1 Serving
Nutrients per serving: Calories: 470 | Protein: 20 grams | Fiber: 10 grams | Carbohydrates: 55 grams | Fat: 18 grams | Sugar: 2 grams