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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 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.

Notes

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