This Refried Bean Quesadilla recipe is one of my family’s favorite vegetarian meals.
Refried Bean Quesadillas
Ingredients
- 4 Tbsp olive oil
- 1 medium onion, diced
- 5 Garlic Cloves, chopped
- 1 16 Oz Bag Cooked Dried Pinto Beans, drained and rinsed OR 4 16oz cans of pinto beans, drained and rinsed
- 2 Tsp kosher or pink Himalayan salt
- 1/2 to 3/4 cups of water.
- 12 Organic Flour Tortillas
- 1 to 2 blocks of organic cheddar cheese
Instructions
1. Heat olive oil in a small heavy-bottomed pot.
2. Saute the onions for 5 minutes or until translucent. Add the garlic and cook another minute.
3. Add the pinto beans and salt to the onions and mash with a potato masher or fork.
4. Add water, stir and cook until heat through.
5. Heat a pan on low, so the pan is warm.
5. Place one tortilla on the pan. Add 2 -3 spoonfuls of the beans to the tortillas and add three to six pieces of cheese on top. Place another tortilla on top like a sandwich.
6. Cook the tortilla on each side on low for about 3 to 4 minutes. Serve when each side is golden brown, and the cheese is melted.
Notes
You can modify the tortillas to be healthier, i.e., Cauliflower, Ezekiel, Almond Flour, Cassava Flour, etc.
Quick tip: Use an instant pot to cook your dry beans within 2 hours instead of soaking them overnight.
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