Spicy Bean and Cheese Quesadillas are quick, easy, and so delicious. This dish comes together in under 10 minutes using ingredients you already have in your pantry.
Happy Sunday fam! Is it just me, or have the days been starting to blur together?
Weekends used to feel special, but now that we are inside all the time, Saturday and Sunday just seem like regular days. I’m trying to make the weekends feel special again by sticking to my self-care routines (which for me includes making sure not to skip wash day and watching a sermon on Sunday mornings). What are your weekend rituals?
The recipe…
Anyway, back to this recipe! Beans, cheese, and flour tortillas. Nothing earth shattering about it. But simple can be so delicious! Especially when you take the time to make it yourself. You might be surprised at how good of a cook you are!
This spicy bean and cheese quesadilla recipe is super flexible. Don’t be afraid to substitute to your liking. I chose pinto beans because I like their creamy texture. But if you have a can of black beans lying around, grab them. I also used shredded Parmesan (because it was in my fridge!), but you can use Cotija, mozzarella, cheddar or whatever you have in stock. Guys, my tortillas were leftovers that I’ve had in the freezer for months!! All I’m saying is you will have the main ingredients for this recipe SOMEWHERE.
To add flavor, these spicy bean quesadillas use ground paprika, garlic powder, cayenne, and cumin. For heat, I used bottled habanero sauce (i.e. Scotch bonnet pepper). Use whatever hot sauce you’ve got.
Once you have the ingredients, this dish comes together muy rápido! First, saute some bell peppers and onions. Next, add the canned beans, spices, and some vegetable stock. Mash up some of the beans with a fork to thicken the filling, then stir in a little bit of the shredded cheese. Liberally apply shredded cheese and the filling to one flour tortilla, top with another tortilla and cook on a flat top for 1-2 minutes per side. TIP: Use a pan to press down the tortillas. Delicioso!
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag #sweetandsorrel on Instagram!
Spicy Bean and Cheese Quesadilla
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.
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
1 Comment