Pinto Bean Recipes:
Easy Baked Quesadilla Pie



This is one of my family's favorite pinto bean recipes. I often serve this when we have company. It looks beautiful and tastes great, but is easier to make than you'd think.

quesadilla pie recipe



Like all of my pinto bean recipes, this is filling and nutritious.

Not only is this Quesadilla Pie a complete meal, but it is fun to put together. Get the kids to help!




Check that you have these staples at home

  • in the cupboard

    • garlic
    • canned pinto beans

  • in the fridge or freezer

    • cottage cheese
    • eggs
    • Monterey Jack cheese
    • salsa
    • frozen corn
    • flour tortillas

Buy these fresh ingredients

  • spinach
  • cilantro
  • tomato

Get out your equipment

  • Essential

    • a large bowl
    • a cutting board and sharp knife
    • a saucepan with steamer basket
    • measuring cups and spoons
    • a baking sheet

  • Nice to have but not necessary

    • a food processor or heavy-duty blender (if not, use a potato masher to mix the cottage cheese mixture)
    • kitchen shears for cutting the pie into wedges





    The recipe

    1 bunch (10 oz/280 g) fresh spinach

    2 cups/500 mL cottage cheese

    1 egg

    1/4 cup/60 mL grated Monterey Jack cheese

    2 cloves garlic, pressed

    1 can (19 oz/540 mL) pinto beans, drained and rinsed

    1 cup/250 mL salsa

    1/2 cup/125 mL corn kernels

    2 Tbsp/30 mL fresh cilantro, chopped

    8 large flour tortillas

    1 large tomato, sliced

    1/2 cup/125 mL grated Monterey Jack cheese

    Preheat the oven to 350F/180C.

    Stem, wash and chop the spinach.
    Steam it until it is wilted.
    Put it into a large bowl.

    In a blender, process the cottage cheese, egg, first amount of cheese, and garlic.
    Add this to the spinach bowl.
    Stir to mix.

    Add the beans to the bowl.
    Mash them with a potato masher or a fork.

    Add the salsa, the corn and the cilantro.
    Stir to mix.

    Place one tortilla on a baking sheet.
    Scoop some spinach mixture on top, and spread it evenly.

    Cover with another tortilla and another scoopful.
    Continue until you have used all 8 tortillas and all of the filling (ending with a tortilla).

    Arrange the sliced tomato on top.

    Sprinkle second amount of cheese over top.

    Bake for 30 minutes.




    Substitutions

    • Soak and cook your own pinto beans. You'll need 2 cups/500 mL cooked beans.

    • Use Swiss chard or another leafy green in place of the spinach.

    • Use mozzarella or another meltable cheese in place of the Monterey Jack.

    • Use corn tortillas in place of the whole wheat.

    • Use canned or fresh corn kernels instead of frozen.

    Ideas for making this recipe your own

    • Adjust the spiciness of this dish by choosing a mild, medium or hot salsa. You could even add some hot peppers or hot sauce for an even spicier meal.

    • Use another variety of beans. How about black beans, or roman beans, or a combination?

    • Make your own homemade salsa.

    Tips

    • If you use frozen corn, thaw it by placing it in a metal strainer and running it under cool water before adding it to the bowl.





    Menu suggestion

    Serve this dish with

    • a green salad




      If you enjoy this recipe, you may also like these other pinto bean recipes:

      • Tangy Baked Beans with Apple
      • Refried Beans

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