Pinot Bean & Cheese Quesadillas
Quesadillas are so easy to make and so versatile. I whipped up a riff on refried beans and slapped that between tortillas, along with cheese & cilantro. Once fried, I cut them up and served them with sour cream and my fave Herdez Guacamole salsa. So yummy and so quick too! đŸ™‚
See notes for garnishes and such.
PREP TIME
10 minutes
COOK TIME
25 minutes
INGREDIENTS
16
Serves: 4
Ingredients
- 8 whole8 whole8 whole Corn Tortilla, 6" tortillas
- 1 cup1 cup1 cup Aged Cheddar Cheese, Old White Cheddar, shredded
- 3 Tbsp3 Tbsp3 Tbsp Butter, Unsalted
- 1 whole1 whole1 whole Extra Virgin Olive Oil, Just a splash
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- .5 tsp.5 tsp.5 tsp Red Pepper Flakes
- 1 whole1 whole1 whole Yellow Onion, finely diced
- 540 ml540 ml540 ml Pinto Beans, Drained & lightly rinsed
- 2 tsp2 tsp2 tsp Tex Mex Seasoning
- 1 tsp1 tsp1 tsp Cumin, Ground
- 0.5 tsp0.5 tsp0.5 tsp Garlic Powder
- .5 tsp.5 tsp.5 tsp Onion Powder
- .5 tsp.5 tsp.5 tsp Oregano, Dried
- 1 bunch1 bunch1 bunch Cilantro, See Recipe
- 1 whole1 whole1 whole Himalayan Pink Salt, To Taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat a large skillet with the butter, a drizzle of EVOO, garlic, and pepper flakes on just about medium heat. Once heated, stir and let everything sizzle together for about 30 seconds before adding half of the spices. Let the spices toast up in the skillet for another 30 seconds or so before adding the onion and a good pinch of both salt n pepper. Continue to cook another 5 minutes.
- Add the beans to the skillet along with about 1/4 C water, and once that starts bubbling, stir the beans, add the remaining spices and a good pinch of salt. Reduce the heat slightly, cover, and cook about 10 minutes, stirring a couple times. At this point, take a potato masher and mash up the beans in the skillet until they're creamy. Chunks are perfectly fine, you're not looking for a completely mashed texture, just creamy. Taste and adjust the salt if needed.​
- Lay out your tortillas and divide the beans between 4 of them. Mash the beans on to the tortillas so they stay put. Top each one with 1/4 C cheddar and a a sprinkle of fresh cilantro. Press a second tortilla on top, gently pressing it down.
- Heat a little oil in a cast iron skillet set to medium. Once heated, fry up the quesadillas on both sides until crisp and golden. Do this in batches of two if needed to avoid overcrowding. Make sure your pan is properly preheated or the tortillas will soak in oil and not get crispy. Once they're golden brown, transfer them to your cutting board and let them cool.
- Once they've cooled a bit, cut them in to 4 equal sized triangles each. Serve them up with sour cream, some salsa of your choosing, fresh cilantro, and diced red / green onions. ENJOY!
Notes
- Servings depend on service. If they're cut up in to 16 pieces for an appetizer, you can easily serve 4. I ate them more as a meal and consumed two who quesadillas easily.
- SERVE WITHÂ - Salsa, Cilantro, Green Onions, Red Onions, Sour Cream
- FAVE SALSA - Herdez Guacamole Salsa
- FAVE HOT SAUCE - Valentina Super Hot
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 669 |
| Fat: | 34 g |
| Carbohydrates: | 62 g |
| Protein: | 30 g |
| Cholesterol: | 23 g |
| Sodium: | 793 mg |
| Fiber: | 15 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.