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

1. Preheat a cast-iron pan over medium heat.

2. 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.

3. Heat the quesadillas for three to five minutes on each side until the tortillas are lightly browned and the cheese has melted.

4. 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.

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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