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Pinto Beans & Chilies Quesadillas

Recipe #296281 | 27 min | 15 min prep | SERVES 6 , 6 quesadillas (Change Servings)
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RECIPE BY: Stefany Anne

This is from the cookbook Land O Lakes Occasionally Vegetarian. I don't use the cilantro, or the green onions. You can also use whatever kind of beans and cheese you like(I've tried chili beans and black beans and also taco cheese or 3 cheese in place of the cheddar.) One last note, I find it easier to oil the pan, instead of brushing the oil on the tortillas.

Posted on: Apr 3, 2008

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Ingredients

  • 1 (15 1/2 ounce) can pinto beans, rinsed, drained
  • 1 (4 ounce) can chopped mild green chili, drained
  • 4 ounces shredded cheddar cheese
  • 1/3 cup chopped green onion
  • 1/3 cup light mayonnaise
  • 1/2 cup chopped fresh cilantro
  • 6 (8 inch)  flour tortillas
  • 1 1/2 teaspoons vegetable oil

    • Directions

    1. 1
      In a large bowl, combine pinto beans, chilies, cheese, green onions, mayonnaise, and cilantro; mix well. Spread round 1/3c filling mixture on half of each flour tortilla; fold tortilla over filling to form a half-moon shape. Brush each tortilla with about 1/4 tsp oil. Cook in 10-inch skillet over medium heat, turning once, until lightly browned(12-16 minutes.) Serve with sour cream and guacamole.

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    Nutrition Facts

    Serving Size 1 (187g)

    Recipe makes 6 servings

    Calories 415
    Calories from Fat 149 (36%)
    Amount Per Serving %DV
    Total Fat 16.6g 25%
    Saturated Fat 5.9g 29%
    Monounsaturated Fat 4.3g
    Polyunsaturated Fat 1.8g
    Trans Fat 0.0g
    Cholesterol 24mg 8%
    Sodium 805mg 33%
    Potassium 486mg 13%
    Total Carbohydrate 50.6g 16%
    Dietary Fiber 8.7g 34%
    Sugars 2.7g
    Protein 16.3g 32%
    Vitamin A 496mcg 9%
    Vitamin B6 0.2mg 12%
    Vitamin B12 0.2mcg 2%
    Vitamin C 14mg 24%
    Vitamin E 2mcg 7%
    Calcium 248mg 24%
    Iron 3mg 20%

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