Save on Pinterest

Bean Quesadillas

"My husband and I created this recipe to use up vegetables from our garden; now we make it monthly," relates Susan Dippel of Macomb, Michigan. "You can use any vegetables you have on hand and adjust the seasonings to your liking. Serve it as a main dish or an appetizer."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 4 flour tortillas (6 inches)
  • 1/2 cup salsa
  • 1/2 cup chopped sweet yellow or orange pepper
  • 1 jalapeno pepper, seeded and chopped
  • 1 to 2 garlic cloves, minced
  • 1 cup shredded reduced-fat Mexican cheese blend
  • 1/8 teaspoon hot pepper sauce
  • 1-1/2 teaspoons minced fresh cilantro


  • Mash beans until almost smooth; spread over two tortillas. Layer each with salsa, yellow pepper, jalapeno, garlic, cheese, pepper sauce and cilantro. Top with remaining tortillas.
  • Place on an ungreased baking sheet. Bake at 350° for 8-10 minutes or until cheese is melted. Cut each quesadilla into four wedges.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/2 each: 285 calories, 9g fat (3g saturated fat), 20mg cholesterol, 748mg sodium, 34g carbohydrate (3g sugars, 7g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video