Quick Quesadilla Pockets Recipe

Name: Quick Quesadilla Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Non-stick cooking spray; 1 tablespoon canola oil; 1 large red bell pepper, finely diced; 1/2 teaspoon chili powder; 1/2 teaspoon onion powder; 1 can (15 1/2 ounces) pinto beans, drained and rinsed; 1 can (15 ounces) no-salt-added corn; 1/2 cup salsa; 2 cups shredded, reduced-fat Cheddar or Mexican blend cheese; 6 (8-inch) whole wheat tortillas; 1 can (2 1/4 ounces) sliced black olives, drained (optional); 1/2 cup reduced-fat sour cream (optional); Preparation Time: Approximately 15 minutes

Servings: persons

Non-stick cooking spray
1 tablespoon canola oil
1 large red bell pepper, finely diced
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1 can (15 1/2 ounces) pinto beans, drained and rinsed
1 can (15 ounces) no-salt-added corn
1/2 cup salsa
2 cups shredded, reduced-fat Cheddar or Mexican blend cheese
6 (8-inch) whole wheat tortillas
1 can (2 1/4 ounces) sliced black olives, drained (optional)
1/2 cup reduced-fat sour cream (optional)
Preparation Time: Approximately 15 minutes

1
["Preparation Time: Approximately 15 minutes", "", "", "Cook Time: Approximately 20 minutes", "", "", "Preparation:", "", "Preheat the oven to 400u00b0F. Lightly coat a large baking sheet with cooking spray and set aside.", "Heat oil in a large, non-stick skillet over medium-high heat. Add bell pepper, chili powder and onion powder and cook until tender, about 5 minutes.", "", "Add beans, corn and salsa and heat through. Reduce heat to low. Add 1 1/2 cups of cheese and stir until cheese melts, about 1 minute.", "", "Assemble quesadillas by arranging bean mixture evenly over half of each tortilla. Fold over, press down gently and place each on the baking sheet. Sprinkle remaining cheese and olives on quesadillas, if desired.", "", "Bake until cheese melts and tortillas become crisp at the edges, about 8 minutes. Cut into quarters and serve. Top with sour cream, if desired.", "", "Servings: 6", "", "Nutritional Information Per Serving:", "Calories 340; Total fat 12g; Saturated fat 5g; Cholesterol 20 mg; Sodium 760mg; Total carbohydrate 49g; Fiber 8g; Protein 19g; Vitamin A 25%DV*; Vitamin C 100%DV; Calcium 40%DV; Iron 15%DV", "", "*Daily Value", "", "From ""The Moms' Guide to Meal Makeovers"""]

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Non-stick cooking spray, 1 tablespoon canola oil, 1 large red bell pepper, finely diced, 1/2 teaspoon chili powder, and more.

Yes, Quick Quesadilla Pockets falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Quesadilla Pockets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions