Bean and Cheddar Cheese Quesadillas

Total Time:
42 min
10 min
32 min

4 servings

  • About 5 tablespoons unsalted butter
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 (15 1/2-ounce) can pinto beans, drained
  • 1/2 teaspoon kosher salt, plus more, to taste
  • 16 corn tortillas, preferably white
  • 1 1/2 cups Cheddar (about 3 ounces)
  • 1 ripe Hass avocado
  • 1 ripe tomato, cored and diced
  • Freshly ground black pepper
  • 1/4 cup sour cream, optional
  • Melt 1 tablespoon of the butter in a large skillet, over medium-high heat, with the cumin, coriander, and toast the spices until fragrant, about 30 seconds. Add the beans and mash with a potato masher into a thick paste. Mix in 1/2 teaspoon salt and transfer to a bowl. Rinse and dry the skillet.

  • Lay out half the tortillas on a work surface. Spoon and spread the beans evenly onto the tortillas. Scatter the cheese evenly over the beans, and top with the remaining tortillas.

  • Halve, seed and dice the avocado. Toss with the tomato and season with salt and pepper, to taste.

  • Melt about 1/2 tablespoon of the butter over medium heat in the skillet. Cook the quesadillas one at a time, until golden and the cheese melts, about 1 1/2 to 2 minutes per side. (Add a bit more butter, if needed when they are turned.) Transfer to a cutting board and cool briefly before cutting into wedges. Serve warm with the avocado mixture and the sour cream, if desired.

  • Copyright 2005 Television Food Network, G.P. All rights reserved.

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