Potato and Bean Quesadillas Print

Main Dish, Snacks & Appetizers,

These zesty, cheesy quesadillas are quick and easy and can be eaten for any occasion. Serve with your favorite salsa.

  • Prep Time

  • Cook Time

  • 10


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  • 1 cup milk
  • 1 tablespoon butter
  • 2/3 cup Idaho® Spuds™ Classic Flakes
  • 2 tablespoons chopped cilantro (optional)
  • 2 tablespoons finely chopped onion
  • 1 clove garlic, finely chopped (1 tsp)
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1 can (15 oz) pinto or black beans, drained and rinsed
  • 10 8-inch flour tortillas
  • 1-1/2 cups shredded Monterey Jack cheese (6 oz)
  • Salsa for serving


  1. Heat milk and butter in a medium microwave-safe bowl on high power for 2 minutes, or until very hot.
  2. Stir in potato bits, cilantro, onion, garlic, chili powder and salt. Let stand 2 minutes.
  3. Spread 2 tablespoons potato mixture on bottom half of each tortilla. Top with 1 tablespoon cheese. Fold unfilled side over filling.
  4. Heat a skillet over medium heat. Brown quesadillas about 1 minute on each side until tortilla is golden brown and cheese is melted.
  5. Remove from pan and let rest 1 minute. Cut into pieces.
  6. Serve with salsa.

Nutritionals per serving

300 calories, 11g fat, (5g sat. fat), 20mg cholesterol, 12g protein, 38g carbohydrates, 590mg sodium, 5g fiber