Cheesy Kidney Bean Quesadillas
Cost $4.05 recipe / $0.81 servingThese Cheesy Kidney Bean Quesadillas are quick, budget-friendly, and packed with flavor. A family favorite and perfect for busy weeknights or meal prepping!
Ingredients
- 15.5 oz. can kidney beans ($0.92)
- 4 oz. medium cheddar cheese (half an 8 oz. block, $0.97)
- ½ Tbsp olive oil ($0.09)
- 2 Tbsp taco seasoning ($0.30*)
- 1 cup mixed frozen “seasoning blend” veggies ($0.78**)
- 5 flour tortillas (medium, $0.99)
Instructions
- Gather your ingredients.
- Drain and rinse the kidney beans. Shred the cheddar cheese.
- Over medium heat, sauté olive oil, taco seasoning, and frozen veggie blend for 4-5 minutes.
- Add the strained and rinsed kidney beans and turn the heat down to low, cooking until the beans are warmed through.
- 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.
- 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.
- Add shredded cheese onto 1/2 of each flour tortilla.
- Scoop the bean-onion mixture on top of the shredded cheddar.
- Top each with an extra sprinkle of cheddar and fold them in half.
- 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.
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Equipment
- Skillet
- Fork or Potato Masher
- Bowl
- Cheese Grater
Notes
*I used 2/3 of a 1.25 oz. packet of taco seasoning. You can also use a homemade taco seasoning.
**I went with the cheapest package of frozen veggies I saw at Walmart, knowing I wanted onion and peppers in the mix.
Nutrition
Serving: 1quesadillaCalories: 333kcalCarbohydrates: 41gProtein: 17gFat: 12gSodium: 469mgFiber: 9g
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