Red Bean Quesadillas
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Red Bean Quesadilla' — USDA MyPlate Kitchen, credited to USDA Center for Nutrition Policy and Promotion (public domain, federal). Converted to gluten-free: whole wheat tortillas replaced with gluten-free corn tortillas; no other changes.
Mashed red kidney beans, spinach, cheese, and avocado are layered between corn tortillas and toasted in a skillet until warm, melted, and golden.
Category: MainsServes: 4Time: 40 minComplexity: 2/5
Why this complexity: wheat tortillas swapped for corn tortillas.
Ingredients
- 1 can (15.5 ounces) low-sodium red kidney beans, drained and rinsed
- Garlic powder or dried herbs (optional)
- 1 cup frozen spinach, thawed and squeezed to remove excess liquid
- 1/2 cup shredded Monterey Jack or Cheddar cheese
- 1 avocado, sliced (optional)
- 4 gluten-free corn tortillas (8-inch)
Method
- Using a fork, mash the beans in a bowl until slightly chunky. Add no-salt seasonings such as garlic powder and dried or fresh herbs, if desired.
- Place 1 tortilla on a plate and top with half the mashed beans.
- Top the beans with half of the spinach, cheese, and avocado (if using).
- Put another tortilla on top and press gently so it sticks.
- Repeat to assemble the second quesadilla with the remaining tortillas and filling.
- Heat a nonstick skillet over medium heat until warm.
- Cook one quesadilla at a time until golden brown, about 1 to 2 minutes on each side. Alternatively, microwave until the cheese melts, about 45 seconds.
- Cut each quesadilla into quarters and serve warm.
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Testimony
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