Mexican Tomato Rice and Bean Quesadilla with Sharp Cheddar
I needed a quick and easy dinner because I had a yoga class, so I decided to make Mexican tomato rice and bean quesadillas with sharp cheddar by using up the leftover Mexican tomato rice and beans I had made for the stuffed Anaheim peppers. I used sharp cheddar cheese to add extra flavor, and they tasted fantastic. My son and I loved ours with sour cream, while my daughter and husband ate theirs with salsa and/or hot sauce. They took minutes to make, got rid of leftovers, tasted great, and had little clean-up–my kind of dinner! This easy vegetarian quesadilla recipe paired nicely with a Southwestern salad, tortilla chips, and guacamole.
Mexican Tomato Rice and Bean Quesadillas with Sharp Cheddar
Ingredients:
- Corn tortillas or flour tortillas
- Sharp cheddar cheese, grated
- Mexican rice and beans
Serving:
How to Make a Mexican Tomato Rice and Bean Quesadilla with Sharp Cheddar:
Heat a large skillet over medium heat.
Sprinkle some cheddar cheese on top of one tortilla, then spoon some of the rice and bean mixture on top. Add a bit more cheese, then top with the other tortilla.
Place it in the skillet and cook for 3-4 minutes on each side or until golden brown.
Let the quesadillas sit for a few minutes before slicing.
Serve with sour cream and salsa, hot sauce, and guacamole. Enjoy
Equipment
Ingredients
Quesadillas:
- Corn tortillas or flour tortillas
- Sharp cheddar cheese grated
- Mexican rice and beans
Serving:
- Sour cream
- Salsa
- Hot sauce
- Guacamole
Instructions
- Heat a large skillet over medium heat.
- Sprinkle some cheddar cheese on top of one tortilla, then spoon some of the rice and bean mixture on top. Add a bit more cheese, then top with the other tortilla.
- Place it in the skillet and cook for 3-4 minutes on each side or until golden brown.
- Let the quesadillas sit for a few minutes before slicing.
- Serve with sour cream and salsa, hot sauce, and guacamole. Enjoy
