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Pinto Bean Sausage Quesadillas

Author Vianney Rodriguez

Ingredients

  • 2 tablespoon olive oil
  • 1 small red bell pepper diced
  • 1 small onion diced
  • 1 pound pork sausage
  • 2 cups cooked pinto beans
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 8 Old El Paso flour tortillas
  • 2 cups shredded Monterey jack cheese

Instructions

  1. Heat the oven to 425°. In a large non-stick skillet over medium-high heat cook sausage, breaking up with spoon until fully cooked, about 5 minutes. Remove cooked sausage from skillet, drain fat from skillet, wipe clean, add 1 tablespoon oil and return to heat. Sauté onion and bell pepper until translucent and tender, about 3 minutes. Reduce heat to simmer add beans, season with salt and pepper and heat through. Remove from heat and return cooked sausage to pan; stir to combine all ingredients. Place 6 tortillas on baking sheet evenly divide chorizo-potato mixture and top with shredded cheese and top with remaining tortillas. Brush top of tortillas with oil, place in oven and bake until cheese melts, about 3-5 minutes. Cut into wedges and serve.