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Bean and Cheese burritos tend to be a staple item in our house along with quesadillas. So I thought of making a hybrid of the 2 – bean and cheese quesadillas!
They are so simple to make and use items I keep on hand in my pantry.This recipe is so easy that even the kids can make it. I love to keep canned items in my pantry or otherwise known as my “cantry”. Cans help you save prep time and get a healthy, homemade meal on the table more often.
I also serve this simple Mexican rice along with the quesadillas. It is another great recipe that uses items from my cantry. I usually make a double batch and freeze half for another meal.
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Easy Bean and Cheese Quesadillas
- 1 (16 oz) can Bush refried beans (I use refried black beans)
- 1 can tomatoes with green chilies (like Ro*Tel), divided
- 2 green onions, chopped
- 12 (8 inch) flour tortillas
- 2 cups cheddar cheese
- sour cream or guacamole, optional
- In a small bowl, combine the refried beans, 1/2 cup of the tomatoes, and green onion.
- Divide mixture evenly between 6 of the tortillas and spread over the tortillas.
- Top each with 1/3 cup of cheese and then top with the remaining tortillas.
- Heat in a skillet over medium heat until both sides are golden brown and cheese in melted.
- Serve with the remaining canned tomatoes and sour cream or guacamole if desired. Serves 6.
Recipe adapted from Simple and Delicious.
This post is brought to you by a partnership with Cans Get You Cooking & Real Mom Kitchen. All opinions are my own.
How much of the tomatoes are put into the quesadilla and how much is reserved?