Bushs Baked Beans Queso Dillas Recipes

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BAKED BEAN AND CHEESE QUESADILLAS

These quesadillas have little in common with fast-food varieties, which are made with flour tortillas and a lot more cheese. A Taco Bell cheese quesadilla has 480 calories and 1,000 milligrams of sodium; if you order cheese quesadillas at Baja Fresh, you're asking for 1,200 calories and 2,140 milligrams of sodium. I make a meal out of quesadillas by including beans or vegetables with the cheese, and I use corn tortillas rather than flour. Another plus: Quesadillas make a great destination for leftovers. Beans in a thick sauce make a delicious and comforting quesadilla filling.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, weekday, main course

Time 5m

Yield One serving

Number Of Ingredients 4



Baked Bean and Cheese Quesadillas image

Steps:

  • In a microwave: Place a corn tortilla on a plate. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese, and top with the remaining tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve.
  • In a pan: Place a corn tortilla in a pan. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place the remaining tortilla on top of the cheese, and press down lightly. Flip over the quesadilla in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths and serve.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 10 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 482 milligrams, Sugar 7 grams

2 corn tortillas
1/3 cup cooked baked beans, homemade or canned, with sauce
1 ounce grated Monterey Jack, Cheddar or mixed cheeses 1/4 cup
Salsa for serving optional

BEAN QUESADILLAS

Easy and yummy! Veggies, beans, and cheese sandwiched in tortillas. You could add or substitute any vegetables that you'd like. Serve with sour cream and rice.

Provided by jjenkraynakorriss

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 12

Number Of Ingredients 10



Bean Quesadillas image

Steps:

  • Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
  • Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
  • Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 69.7 g, Cholesterol 9.9 mg, Fat 18.3 g, Fiber 6.4 g, Protein 14.7 g, SaturatedFat 5 g, Sodium 912.6 mg, Sugar 4 g

1 tablespoon vegetable oil
1 onion, finely diced
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 green bell pepper, chopped
2 tomatoes, chopped
½ (10 ounce) package frozen corn
12 (12 inch) flour tortillas
1 cup shredded Cheddar cheese
¼ cup vegetable oil

REFRIED BEAN QUESADILLAS

This casual meat-free main is a cheap and cheerful way to fill up your friends

Provided by Good Food team

Categories     Main course, Snack, Supper

Time 30m

Number Of Ingredients 11



Refried bean quesadillas image

Steps:

  • Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.
  • Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.

Nutrition Facts : Calories 487 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 3.74 milligram of sodium

1 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp cumin seeds
400g can pinto or kidney beans, rinsed and drained
2 tsp smoked paprika
8 flour tortillas
100g cheddar or gruyère, coarsely grated
handful coriander leaves
200g tub fresh tomato salsa, plus extra to serve
soured cream, to serve

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