Easy rice and bean quesadilla

Lynn Socko


Another good quick supper or lunch box favorite.

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


★★★★★ 1 vote

10 Min
10 Min


  • 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
  • 1/4 c
  • 1 tsp
  • 1 tsp
    granulated garlic
  • 1/2 tsp
    granulated onion
  • 1/2 tsp
    black pepper
  • 1/4 tsp
    coarse sea salt

How to Make Easy rice and bean quesadilla


  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.

Printable Recipe Card

About Easy rice and bean quesadilla

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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