This has become my family’s go-to recipe whenever we’re short on time or just craving something simple and satisfying. These Cheesy Kidney Bean Quesadillas are a total lifesaver—my 4-year-old devours them every single time (if you know 4-year-olds, you know that’s basically magic). The best part? They’re made with just a few pantry staples and cost next to nothing to whip up. If you’ve ever found yourself staring at a lonely can of kidney beans in your pantry, this is your sign to give them new life!
I used to save kidney beans just for vegetarian chili or minestrone soup, but now they’re the star of the show in this quick, protein-packed meal. To make these vegetarian quesadillas, you’ll need a can of kidney beans, a cup of frozen mixed veggies with peppers and onions, a little taco seasoning, olive oil, some cheddar cheese, and flour tortillas. That’s it! Six ingredients, all easy to find and budget-friendly. Even my husband requests these quesadillas now! And honestly, on a busy weeknight, these kidney bean quesadillas might just beat out a grilled cheese. (Bold statement, but true!)
See how we calculate recipe costs here.
Gather all of your ingredients.
Prep the ingredients: Drain and rinse one 15.5 oz. can kidney beans and shred 4 oz. of medium cheddar cheese.
Make the quesadilla filling: Add ½ Tbsp olive oil, 2 Tbsp taco seasoning, and 1 cup frozen mixed veggie blend to a skillet over medium heat and sauté for 4-5 minutes.
Now add the drained and rinsed kidney beans to the skillet. Stir to combine and turn the heat to low, cooking until the beans are warmed through.
Mash the filling: Use a fork or potato masher to carefully mash the beans. I personally keep some beans whole, then mash the rest until creamy. Your kidney bean quesadillas will stay together better if some of the beans are mashed!
Remove the bean and veggie mix from the pan and place it aside in a bowl, covered. Wipe down the pan to use for finishing the quesadillas.
Make the quesadillas: Add the shredded cheese to half of each flour tortilla. Then top the cheese with the bean mixture.
Sprinkle a little bit of cheese on top of the mashed bean filling and fold each tortilla over.
Cook: Place the folded tortillas in the skillet and toast for 2-3 minutes on one side until toasty and crispy…
…then flip the quesadilla over and cook for 2-3 more minutes on the opposite side.
Repeat with the remaining quesadillas until they’re all done. Cut each one in half and serve while hot. Enjoy!
Sometimes I make the kidney bean filling for these quesadillas, let it cool, and store it in the fridge for up to 3-4 days. Then, when I’m ready, I add it to the tortillas with some cheese and toast them up fresh.
But if I’m really planning ahead, I make a batch to freeze. I’ll fill and fold the cheesy bean quesadillas, stack them uncooked (with parchment paper between each one), and tuck them into a big freezer bag. They’ll keep for 2-3 months this way. When I want one, I heat it slowly over low heat until the outside is crispy, the filling has thawed, and the cheese is all melty inside.
These easy kidney bean quesadillas are great on their own, but a few toppings make them even better if you’ve got them! I usually go for salsa (like pico de gallo), cilantro, and a dollop of sour cream on mine. And if you want to make it a heartier meal, add a side of Spanish rice or some tortilla chips and our loaded avocado dip.
Keep your leftovers stored in an airtight container or wrapped in plastic wrap in the fridge. They’ll keep well for up to 3-4 days. Reheat them gently in a skillet over low heat or in the microwave if you don’t mind the texture being softer.
The post Cheesy Kidney Bean Quesadillas appeared first on Budget Bytes.
