Easy rice and bean quesadilla

Lynn Socko

By
@lynnsocko

Another good quick supper or lunch box favorite.

Also a great way to use left over pinto beans or rice.


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Comments:

Serves:

6

Prep:

10 Min

Cook:

10 Min

Ingredients

1
15 oz can refried beans (no fat) or leftover pinto beans, mashed
6 medium
flour tortillas (wheat opt)
2 tsp
shredded cheddar

RICE

1 1/2 c
instant brown rice
1 1/2 c
water
1/4 c
ketsup
1 tsp
cumin
1 tsp
granulated garlic
1/2 tsp
granulated onion
1/2 tsp
black pepper
1/4 tsp
coarse sea salt

Directions Step-By-Step

1
Place water, the ketsup, all the spices and rice in a medium sauce pan. Bring to a boil, reduce heat and simmer 5 minutes with lid on. Turn off heat and let sit 5 minutes longer.
2
Heat flour tortilla's for about 1 minute in micro. Spread beans on half the tortilla.
3
Spread rice on top, sprinkle on cheese.
4
Fold in half and brown both sides of tortilla in a skillet over med-high heat.

About this Recipe

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #rice, #and, #beans, #quesadilla