Beef and Bean Quesadillas
by Stella Zedman
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These quick-fix quesadillas, stuffed with beef, beans, salsa and cheese, leave plenty of time in your day for a siesta. You can even make the filling ahead of time to toss into tortillas at the last minute for a speedy supper or lunch.
- 1 tsp. (5 mL) vegetable oil
- 1 small onion, chopped
- 1/2 lb. (250 g) lean ground beef
- 1 can (19 oz./540 mL) kidney, pinto or black beans, drained and rinsed
- 1 cup (250 mL) salsa, any kind — spicy or mild
- 12 large (10-inch/25-cm) flour tortillas
- 2 cups (500 mL) shredded cheddar or Monterey Jack cheese
- In a large skillet, heat the vegetable oil over medium heat. Add the onion, stir to coat with oil, then crumble in the ground beef. Cook, stirring to break up lumps, until the meat is no longer pink — about 5 to 7 minutes. Add the beans and salsa and continue to cook, stirring and mashing the beans slightly, for another 5 to 7 minutes or until the mixture is heated through and flavours are blended.
- Lay a tortilla on a plate. Spread with about 3/4 cup (175 mL) of the bean mixture — almost, but not quite all the way to the edges of the tortilla. Sprinkle with 1/4 cup (50 mL) shredded cheese (or a bit more, if you prefer). Place another tortilla on top, and press down lightly.
- Heat a large skillet or griddle over medium high heat. Transfer the quesadilla to the griddle and let cook until the tortilla is lightly browned on the bottom. Flip over and cook the other side until browned and the cheese inside is melted. Slide onto a cutting board and let sit for a minute or two before cutting into wedges — serve hot.
How kids can help
Older kids can cook the filling mixture (with adult supervision).
Assemble the quesadillas and cut into wedges with a pizza-cutter.
Try it With:
Mexican Nacho Popcorn
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