Smashed Pinto Bean Quesadillas
- Serves
- 4 servings
- Prep
- 8 min
- Cook
- 12 min
- Cost
- $14.00
- Nutrition
- 610 cal · 24g protein
- quick
- 20-min
- meatless
- kid-favorite
- budget
- skillet
🍳 1 pan + 1 bowl · Picky-eater safe bet: a plain tortilla
Smashed Pinto Bean Quesadillas is a Mexican weeknight dinner that serves 4 and is on the table in about 20 minutes, for around $14 in groceries. You'll need 1 pan + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- LadleDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Potato masherDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 cans no-salt-added pinto beans
- 1½ tsp chili powder
- ⅔ cup salsa
- 1½ cups shredded Mexican cheese
- 4 count large flour tortillas
- 1 tbsp unsalted butter
- ⅔ cup guacamole
- 1 count English cucumber
- 10 oz shredded carrots
- ¼ cup ranch dressing
Steps
- Drain and rinse the pinto beans. Mash them in a bowl with the chili powder and 2 tablespoons of the salsa until mostly smooth.
- Spread the beans over half of each tortilla, sprinkle with cheese, and fold closed.
- Melt a little butter in a large skillet over medium heat. Cook the quesadillas 2-3 minutes per side until golden and the cheese melts, adding butter between batches.
- Slice the cucumber and toss with the shredded carrots and ranch dressing.
- Cut the quesadillas into wedges and serve with the remaining salsa, guacamole, and the crunchy salad.
- Picky eater tip: serve a plain cheese-only quesadilla, with the salsa, guacamole and salad on the side.
- Make ahead: mash the beans up to 2 days ahead and keep them covered in the fridge. Cooked quesadillas keep 3 days and reheat in a skillet.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 24 g
- Carbohydrates
- 60 g
- Fiber
- 9 g
- Sugar
- 5 g
- Fat
- 30 g
- Saturated fat
- 11 g
- Sodium
- 1,090 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop