Chili Bean Quesadillas

This is a great recipe to make with young kids. They can help by mashing the chili beans, adding the shredded cheese, and using the pizza cutter to cut the quesadilla.

To download a Spanish translation of this recipe

Course: Snack

Cuisine: Latin

Bean type: Kidney Bean, Red Bean

Nutrition attribute: Vegetarian

Food type: Sandwiches & Handheld Items

Collection: 5 Ingredients or Less, Cooking with Kids

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 89kcal

Print Pin

Ingredients

4 10-inch flour tortillas
1 15- to 16-ounce can chili beans
1 cup Monterey Jack reduced-fat cheese shredded
1 cup salsa
1 cup lettuce chopped

Instructions

Preheat a large non-stick frying pan over low heat, or warm an electric skillet to 150°.
Place tortilla on a plate. Spread half of the mashed beans and cheese on tortilla. Top with a second tortilla.
Slip filled tortilla into the frying pan and heat until cheese melts.
Assemble second quesadilla while first one is heating.
Use a pancake turner to transfer hot quesadilla to a plate. Warm second quesadilla.
Cut each quesadilla into 6 pieces with a pizza cutter.
Serve warm. Top with salsa and lettuce.

Nutrition