Name: Pinto Bean Quesadilla with Salsa, Guacamole & Creamy Veggie Salad
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ English cucumbers; 1 cup guacamole; 6 large flour tortillas; 3 (398 ml) cans pinto beans; 90 ml ranch dressing; 1 cup salsa; 1 ½ (283 g) bags shredded carrots; 2 cups shredded cheese, Mexican blend; butter, unsalted; chili powder; salt

Pinto Bean Quesadilla with Salsa, Guacamole & Creamy Veggie SaladPinto Bean Quesadilla with Salsa, Guacamole & Creamy Veggie Salad — a 25-minute lunch recipe with 11 ingredients, serving 6.Ingredients

1 ½ English cucumbers

1 cup guacamole

6 large flour tortillas

3 (398 ml) cans pinto beans

90 ml ranch dressing

1 cup salsa

1 ½ (283 g) bags shredded carrots

2 cups shredded cheese, Mexican blend

butter, unsalted

chili powder

salt

Instructions

Drain and rinse beans in a colander; set aside to drain further.

Lay tortillas on a flat surface and divide beans and cheese between them, arranging on one half of each tortilla. Season with chili powder, then fold in half to close.

Preheat a large skillet over medium heat.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches, place assembled quesadillas in the skillet and cook, flipping halfway through, until golden on both sides, 5-6 minutes. Remove to a plate.

Meanwhile, wash, dry, trim, and halve cucumbers lengthwise, then cut crosswise into thin half-moons. Place in a medium bowl along with carrots, dressing, additional chili powder, and salt. Stir to combine the salad.

Cut each quesadilla into wedges and divide between plates; serve with salsa, guacamole, and salad on the side. Enjoy!

Open this recipe in Flambette