Cheesy Kidney Bean Quesadillas

5 from 6 votes

Cheesy Kidney Bean Quesadillas

These Cheesy Kidney Bean Quesadillas are quick, budget-friendly, and packed with flavor. A family favorite and perfect for busy weeknights or meal prepping!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Mexican, texmex

Total Cost: $4.05 recipe / $0.81 serving

Servings: servings (1 tortilla per person)

Calories: 333kcal

Author: Jess Rice

Equipment

Skillet
Fork or Potato Masher
Bowl
Cheese Grater

Ingredients

15.5 oz. can kidney beans $0.92
4 oz. medium cheddar cheese half an 8 oz. block, $0.97
½ Tbsp olive oil $0.09
2 Tbsp taco seasoning $0.30*
1 cup mixed frozen “seasoning blend” veggies $0.78**
5 flour tortillas medium, $0.99

Instructions

Gather your ingredients.
Drain and rinse the kidney beans. Shred the cheddar cheese.
Over medium heat, sauté olive oil, taco seasoning, and frozen veggie blend for 4-5 minutes.
Add the strained and rinsed kidney beans and turn the heat down to low, cooking until the beans are warmed through.
Using a fork or a potato masher, gently mash the beans. I like to keep some whole and mash some so they are creamy. I find it helps keep the quesadillas together better to have some of them mashed.
Remove the bean mixture from the pan and set it off to the side in a bowl, covered. Wipe down the pan to use for finishing the quesadillas.
Add shredded cheese onto 1/2 of each flour tortilla.
Scoop the bean-onion mixture on top of the shredded cheddar.
Top each with an extra sprinkle of cheddar and fold them in half.
Return the tortillas to the pan and toast on each side for 2-3 minutes until toasty and crispy. Cut in half and serve while hot.

See how we calculate recipe costs here.

Notes

*I used 2/3 of a 1.25 oz. packet of taco seasoning. You can also use a homemade taco seasoning.

**I went with the cheapest package of frozen veggies I saw at Walmart, knowing I wanted onion and peppers in the mix.

Nutrition

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