I needed a quick and easy dinner because I had a yoga class to get to so I decided to make quesadillas 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 very little clean-up – my kind of dinner!
Mexican Tomato Rice and Bean Quesadillas with Sharp Cheddar:
Heat a 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.