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5 from 1 vote

Pinto Bean and Greens Quesadilla

Course Appetizer, Main Course, Snack
Cuisine American, Mexican
Keyword avocado, beans, pinto, quesadilla
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 people
Author Planted and Picked

Ingredients

  • 1 tbsp avocado oil
  • ½ cup onions, diced
  • ½ cup peppers, diced
  • 2 large garlic cloves, minced
  • ½ cup frozen corn (or from cob)
  • 1 14oz can organic pinto beans (1 1/2 cups cooked)
  • ¼ cup salsa
  • ¼ cup vegetable broth
  • 8 oz baby kale, Swiss chard or spinach, roughly chopped
  • 8 6 inch tortilla shells
  • 2 avocados
  • ½ lime, juiced

Seasoning

  • 1 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tsp coriander
  • 1 tsp garlic powder
  • ½ tsp sea salt

Instructions

Bean Mixture

  • Mix all seasoning ingredients in a small bowl; set aside.
  • Measure corn into a bowl and set aside.
  • Open a can of pinto beans. Drain and rinse them in a colander. Add them to a bowl and mash them with a fork until the beans are roughly mashed.
  • Wash, dry and roughly chop greens into bite sized pieces.
  • Heat a large frying pan over medium heat. Add avocado oil and heat for about a minute.
  • Add onions, peppers and garlic. Sauté for 5 to 7 minutes, stirring often. Onions should be soft and slightly browning.
  • Add corn, beans and spice mixture. Cook, stirring frequently, for about a minute to enhance the flavour of the spices.
  • Add the salsa, vegetable broth and greens. Stir to combine.
  • Cover the pan with a lid, reduce heat to medium-low and cook gently until the greens are wilted (up to 5 minutes). Check and stir the mixture a few times to ensure it doesn't burn.
  • The moisture should be evaporated and the mixture should be a nice soft paste. If not, continue to cook for a minute or two more, uncovered.
  • Turn off the heat and set aside.

Avocado Mash

  • Scoop out the flesh of the avocados into a bowl and mash them. Squeeze the lime into the bowl and stir to combine. Set aside.

Quesadillas

  • Set all the tortilla shells onto a clean counter top in groups of two.
  • Divide the avocado mixture into 4 servings and spread 1 serving on each of 4 shells (about 2 tbsp each).
  • Divide the bean mixture into 4 servings (about 1/2 cup each) and spread onto the other 4 shells.
  • Place one of the shells with avocado on top of a shell with the bean mixture and gently push together.
  • Heat a grill pan frying pan over medium heat and brush with a little avocado oil. Add a quesadilla and cook for a couple of minutes. Turn over a cook for a few minutes on the other side. You want the outside to be a little crispy and the inside to be warmed through.
  • You can also use a panini press or bake them in an oven on about 375°. If you bake them, they will not be as crispy.
  • Place the quesadilla on a cutting board and cut into 4 equal pieces. Each quesadilla is typically one serving per person.