25m$8.20Pinto Bean Quesadilla Wedges
Crispy plant-based quesadilla wedges filled with pinto beans, corn, zucchini, mild salsa, and dairy-free cheddar. They are mild, quick, and easy for kids to pick up.
- Energy
- 527 calories per serving
- Protein
- 12.4 g per serving
- Carbs
- 71.3 g per serving
- Fat
- 21.7 g per serving
- Sodium
- 1495 mg per serving
Shopping options
ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
large flour tortillas
4 Count
Mission Super Soft Flour Tortillas, Burrito Size, 8 Count
50%
dairy-free cheddar shreds
1.5 Cup
Simple Truth™ Dairy Free Cheddar Shredded Cheese
75%
vegetable oil
2 Tablespoon
Kroger® 100% Pure Vegetable Oil
3%
mild salsa
0.5 Cup
Kroger® Mild Traditional Salsa
25%
canned pinto beans, drained and rinsed
1 Can
La Preferida® Pinto Beans
94%
zucchini, finely diced
1 Cup
Zucchini
31%
frozen corn kernels
1 Cup
Kroger® Frozen Super Sweet Corn
42%
garlic powder
0.5 Teaspoon
GARLIC POWDER - SMART WAY - 2 OZ
3%
fine salt
0.25 Teaspoon
Kroger® Salt
0%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- canned pinto beans-1 can
- dairy-free cheddar shreds-1.5 cups
- frozen corn kernels-1 cup
- zucchini-1 cup
- mild salsa-0.5 cups
- vegetable oil-2 tbsp
- ground cumin-1 tsp
- garlic powder-0.5 tsp
- large flour tortillas-4 tortilla
- fine salt-0.25 tsp
In a mixing bowl, lightly mash the pinto beans with the mild salsa, cumin, garlic powder, and salt.
Heat the large skillet over medium-high heat. Add 1 tablespoon vegetable oil, the frozen corn, and the diced zucchini. Cook for 3 minutes, stirring often.
Use caution when adding frozen corn to hot oil, as moisture can cause splattering.
Stir the corn and zucchini into the bean mixture, then fold in the dairy-free cheddar shreds.
Lay the tortillas flat. Spoon the filling over half of each tortilla, then fold each tortilla in half and press gently.
Add 1/2 tablespoon vegetable oil to the skillet over medium heat. Cook 2 folded quesadillas for 2 to 3 minutes per side, until crisp and golden.
Use a spatula to flip the quesadillas carefully so the hot filling stays inside.
Repeat with the remaining 1/2 tablespoon vegetable oil and the remaining quesadillas.
Use care around the hot skillet and oil while cooking the second batch.
Let rest for 2 minutes, then cut each quesadilla into 3 wedges and serve warm.
Cut the quesadillas on a stable cutting board and keep fingers away from the blade.
Let the wedges cool slightly before serving to children.
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