Cheesy Kidney Bean Quesadillas

Instructions

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1. 1 Gather your ingredients.
2. 2 Drain and rinse the kidney beans. Shred the cheddar cheese.
3. 3 Over medium heat, sauté olive oil, taco seasoning, and frozen veggie blend for 4-5 minutes.
4. 4 Add the strained and rinsed kidney beans and turn the heat down to low, cooking until the beans are warmed through.
5. 5 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.
6. 6 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.
7. 7 Add shredded cheese onto 1/2 of each flour tortilla.
8. 8 Scoop the bean-onion mixture on top of the shredded cheddar.
9. 9 Top each with an extra sprinkle of cheddar and fold them in half.
10. 10 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.