Kidney bean quesadillas with salsa and cheddar cheese
Whip up a quick and delicious meal with our Kidney Bean Quesadillas! Packed with protein-rich kidney beans, melted cheddar cheese, and tangy salsa, all wrapped in a warm tortilla, this dish is perfect for a tasty lunch or a simple dinner. Ready in minutes and bursting with flavor!
- 09 Mar 2024
- Cook time 2 min
- Prep time 5 min
- 1 Servings
- 4 Ingredients
Kidney bean quesadillas with salsa and cheddar cheese are a delicious and nutritional twist on the classic quesadilla. This recipe blends the heartiness of kidney beans with the sharpness of cheddar cheese, complemented by the freshness of salsa sauce. It's a perfect meal for a quick lunch or dinner that promises to be both satisfying and flavorsome.
Ingredients:
Instructions:
- Drain and rinse the kidney beans if they come from a can.
- Shred the cheddar cheese if it is not pre-shredded.
- Measure out the salsa.
- Place a non-stick skillet over medium heat.
- Warm the tortilla in the skillet for about 30 seconds on each side until it becomes pliable but not crispy.
- Lay the warm tortilla flat on a clean surface.
- Evenly distribute the kidney beans over one half of the tortilla.
- Sprinkle the shredded cheddar cheese on top of the beans.
- Spoon half of the salsa over the cheese and beans.
- Fold the tortilla in half to cover the filling and form a half-moon shape.
- Return the skillet to medium heat if you removed it.
- Place the folded tortilla in the skillet.
- Cook for 3-4 minutes on each side, pressing down gently with a spatula, until the tortilla is golden brown and the cheese has melted.
- Remove the quesadilla from the skillet.
- Cut it into wedges for easy serving.
- Use the remaining salsa as a dipping sauce on the side or spoon it over the top of the quesadilla.
Tips:
- Use fresh, high-quality salsa for the best flavor. You can also make your own by mixing chopped tomatoes, onions, cilantro, lime juice, and jalapenos.
- Warm the tortilla slightly before assembling the quesadilla to make it more pliable and easier to fold.
- If you prefer a spicier quesadilla, consider adding some chopped fresh jalapenos or a splash of hot sauce to the ingredients.
- Make sure to evenly distribute the kidney beans and cheddar cheese across the tortilla to ensure every bite is packed with flavor.
- For a crispier quesadilla, cook it on a slightly higher heat but be careful not to burn the tortilla.
Kidney bean quesadillas with salsa and cheddar cheese are a simple yet delectable dish that can be prepared in a matter of minutes. The combination of rich flavors and textures makes this recipe a family favorite and an excellent choice for a quick meal. Enjoy your homemade quesadillas hot off the stove, and feel free to get creative by adding your favorite toppings or side dishes.
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 340kcal | 14% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 9g | 25% |
| Sugar 6g | 6% |
| Fat | |
| Fat 12g | 14% |
| Saturated 6g | 19% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 45mg | 9% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 2.52mg | 16% |
| Vitamin B6 0.43mg | 25% |
| Vitamin B9 100ug | 24% |
| Vitamin B12 0.30ug | 13% |
| Vitamin C 3.23mg | 4% |
| Vitamin E 1.94mg | 13% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 300mg | 23% |
| Copper, Cu 0.30mg | 0% |
| Iron, Fe 2.58mg | 23% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 400mg | 32% |
| Potassium, K 700mg | 21% |
| Selenium, Se 13ug | 23% |
| Sodium, Na 1060mg | 70% |
| Zinc, Zn 2.54mg | 23% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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