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A close-up of Kidney Bean Quesadillas, melted cheese, and garnished with parsley on a brown plate.

Kidney Bean Quesadillas

5 from 1 vote
Quick, budget-friendly, and flavorful cheesy quesadillas perfect for any busy weeknight meal!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 5
Course: lunch, Main Course
Cuisine: American, Mexican
Calories: 333
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 can 15.5 oz kidney beans drained and rinsed
  • 4 oz medium cheddar cheese shredded
  • ½ tablespoon olive oil for sautéing
  • 2 tablespoon taco seasoning or homemade
  • 1 cup mixed frozen vegetables e.g. onion peppers
  • 5 medium flour tortillas for the quesadillas

Method
 

  1. Heat the olive oil in a large pan over medium heat.
  2. Add the taco seasoning and mixed frozen vegetables to the pan. Sauté for 4-5 minutes until softened.
  3. Add the drained and rinsed kidney beans. Reduce the heat to low and cook for 3-5 minutes, ensuring the beans are warmed through.
  4. Mash the beans gently using a fork or potato masher. Leave some beans whole for texture, while mashing others to create a creamy mixture.
  5. Transfer the bean mixture to a bowl and cover to keep warm. Wipe down the pan for later use.
  6. Place a generous amount of shredded cheddar cheese on one half of each tortilla.
  7. Spoon the bean mixture on top of the cheese. Sprinkle with a little more cheese. Fold each tortilla in half.
  8. Return the tortillas to the pan and toast on both sides for 2-3 minutes, or until crispy and golden brown.
  9. Remove from the pan, cut in half, and serve hot.

Nutrition

Serving: 1QuesadillaCalories: 333kcalCarbohydrates: 41gProtein: 17gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 469mgPotassium: 600mgFiber: 9gSugar: 4gVitamin A: 5IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

These cheesy kidney bean quesadillas are simple to prepare, packed with nutrients, and perfect for meal prepping or a busy weeknight dinner!

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