Cheesy Bean Quesadillas
Cuisine: Vegetarian
  • 2 - 19 ounce cans of kidney beans, rinsed and drained
  • 5 tortillas
  • 1 tbsp smoked paprika
  • 10 slices (or more!) of pre cut cheddar cheese
  • salsa & sour cream to serve
  1. Put rinsed and drained kidney beans in a bowl with the smoked paprika. Use a potato masher to mash the mixture until only a few whole beans remain. This does take a bit of muscle power.
  2. Place a bit of the bean mixture on a tortilla and spread all around so you get a thick even layer. Top with 4 slices of cheese (or more depending on how cheesy you like it. Place another tortilla over to create a sandwich. Starting with a new tortilla, repeat the process. I ended up with just enough for 2 and ½ (two full tortilla sandwiches and one tortilla folded over on itself).
  3. Place in a large frying pan heated to medium hot. Let cook until browned and crispy, then flip and do the same to the other side. The cheese should have melted and the beans should be hot.
  4. Let cool a little before serving slicing into four quarters and serving with sour cream and salsa.
Recipe by Roasted at