Name: Kidney Bean Quesadilla Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 teaspoon Olive Oil; 1 teaspoon Cumin Seeds; 2 cloves Garlic, minced; 1 1/2 cup Red Kidney Beans, cooked and coarsely mashed; 1/4 cup Onion, finely chopped; Salt, to taste; 1/4 teaspoon Chili Powder; 4 Tortillas; 1 cup Cheese, shredded (cheddar or Mexican blend recommended)

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Introduction

This Kidney Bean Quesadilla is a flavorful and satisfying dish perfect for a quick lunch or dinner. Packed with protein-rich beans, aromatic spices, and melted cheese, it offers a delicious twist on a classic comfort food.

The image shows two triangular flatbread pieces stacked on a light wooden cutting board with a few red tomato chunks and green parsley leaves scattered around. Each flatbread piece has a pale golden outer layer with some browned spots and is filled with a dark purple layer, likely beans, visible along the thick middle layer inside. In the background, there are more flatbreads stacked on a white plate, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 teaspoon Olive Oil
1 teaspoon Cumin Seeds

2 cloves Garlic
1 1/2 cups Red Kidney Beans

1/4 cup Onion
4 Tortillas

Salt to taste
1/4 teaspoon Chili Powder
1 cup Cheese

Instructions

Step 1: Coarsely mash the red kidney beans and set them aside.
Step 2: Heat the olive oil in a pan over medium heat. Add the cumin seeds and garlic cloves, sautéing for a few seconds until fragrant.
Step 3: Add the chopped onion and sauté until it begins to brown.

Step 4: Stir in the mashed beans, salt to taste, and chili powder. Mix well and let it simmer for 5 minutes to blend the flavors.
Step 5: Heat a griddle or skillet. Place one tortilla on it, spread the bean mixture over half of the tortilla, then sprinkle with cheese.
Step 6: Fold the tortilla in half to form a semi-circle. Cook until the bottom is golden brown, then carefully flip and brown the other side.

Step 7: Remove the quesadilla from heat and let it rest for a few minutes before slicing and serving.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or a squeeze of lime juice to the bean mixture.
Use a mix of cheeses like cheddar and Monterey Jack for a richer taste.

Include chopped fresh cilantro or diced tomatoes in the filling for added freshness.
To make it vegan, substitute cheese with a plant-based alternative or omit it altogether.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to retain crispness or in a microwave for convenience, though the tortilla may soften.

How to Serve

The image shows two pieces of quesadilla placed on a light wooden cutting board, each cut into triangular shapes. The quesadilla has a soft, slightly golden flatbread exterior with visible light brown spots. Inside, there is a thick, dark purple layer of refried beans with a smooth texture. On top of the quesadilla, small chunks of bright red tomato and green cilantro leaves are scattered, adding a fresh look. Near the quesadilla pieces, there are some small pieces of chopped red onion and cilantro on the board. In the blurred background, more quesadilla pieces are resting on a white plate, with a white marbled surface beneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned kidney beans for this recipe?

Yes, canned kidney beans work well. Just drain and rinse them before mashing to reduce excess salt and improve texture.

What type of cheese is best for quesadillas?

Cheeses that melt easily, such as cheddar, Monterey Jack, or mozzarella, are ideal for quesadillas. Feel free to mix varieties to suit your taste.