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Nutrition Facts

Instructions

• STEP 1

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

  • 1 (15 oz) can pinto beans

• STEP 2

  Preheat a large skillet over medium heat.

• STEP 3

  While the skillet heats up, 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.

  • 2 large flour tortillas
  • ⅔ cup shredded cheese, Mexican blend
  • ½ tsp chili powder

• STEP 4

  Once the skillet is hot, add butter and swirl to coat the bottom. Add quesadillas and cook, flipping halfway through, until cheese is melted and tortillas are golden on both sides, 5-6 minutes. Remove to a plate.

  • 2 tsp butter, unsalted

• STEP 5

  Meanwhile, wash, dry, trim, and halve cucumber 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.

  • ½ English cucumber
  • ½ (10 oz) bag shredded carrots
  • 2 tbsp ranch dressing
  • ¼ tsp chili powder
  • ⅛ tsp salt

• STEP 6

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

  • ⅓ cup salsa
  • ⅓ cup guacamole