Cheesy Kidney Bean Quesadillas

Ingredients

• 15.5 oz. can kidney beans ($0.92)
• 4 oz. medium cheddar cheese (half an 8 oz. block, $0.97)
• ½ Tbsp olive oil ($0.09)
• 2 Tbsp taco seasoning ($0.30*)
• 1 cup mixed frozen “seasoning blend” veggies ($0.78**)
• 5 flour tortillas (medium, $0.99)

Instructions

1. Gather your ingredients.
2. Prep
3. Drain and rinse the kidney beans. Shred the cheddar cheese.
4. Sauté
5. Over medium heat, sauté olive oil, taco seasoning, and frozen veggie blend for 4-5 minutes.
6. Warm
7. Add the strained and rinsed kidney beans and turn the heat down to low, cooking until the beans are warmed through.
8. Mash
9. Using a fork or a potato masher, gently mash the beans. I like to keep some whole and mash some so they are creamy. I find it helps keep the quesadillas together better to have some of them mashed.
10. Wipe
11. Remove the bean mixture from the pan and set it off to the side in a bowl, covered. Wipe down the pan to use for finishing the quesadillas.
12. Add cheese
13. Add shredded cheese onto 1/2 of each flour tortilla.
14. Scoop the bean-onion mixture on top of the shredded cheddar.
15. Fold
16. Top each with an extra sprinkle of cheddar and fold them in half.
17. Cook
18. Return the tortillas to the pan and toast on each side for 2-3 minutes until toasty and crispy. Cut in half and serve while hot.