easy rice and bean quesadilla

Name: Easy rice and bean quesadilla
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 - 15 oz can refried beans (no fat) or leftover pinto beans, mashed; 6 medium flour tortillas (wheat opt); 2 teaspoon(s) shredded cheddar; ## RICE; 1 1/2 cup(s) instant brown rice; 1 1/2 cup(s) water; 1/4 cup(s) ketsup; 1 teaspoon(s) cumin; 1 teaspoon(s) granulated garlic; 1/2 teaspoon(s) granulated onion; 1/2 teaspoon(s) black pepper; 1/4 teaspoon(s) coarse sea salt

(1 RATING)

72 Pinches 7 Photos

Lynn Socko

San Angelo, TX

Updated on Jul 14, 2011

Another good quick supper or lunch box favorite. Also a great way to use left over pinto beans or rice.

Rate

prep time 10 Min

cook time 10 Min

method ---

yield 6 serving(s)

Ingredients

1 - 15 oz can refried beans (no fat) or leftover pinto beans, mashed
6 medium flour tortillas (wheat opt)
2 teaspoons shredded cheddar
RICE
1 1/2 cups instant brown rice
1 1/2 cups water
1/4 cup ketsup
1 teaspoon cumin
1 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon black pepper
1/4 teaspoon coarse sea salt

How To Make easy rice and bean quesadilla

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.

Step 2

Heat flour tortilla's for about 1 minute in micro. Spread beans on half the tortilla.
Step 3

Spread rice on top, sprinkle on cheese.
Step 4

Fold in half and brown both sides of tortilla in a skillet over med-high heat.
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