Mexican · 15 min
Pinto Bean Quesadilla with Salsa, Guacamole & Creamy Veggie Salad
- 15 min
- 2–6 servings
- 693 kcal / serving
A light, crisp quesadilla filled with pinto beans and cheese, paired with a tangy salsa, creamy guacamole, and a crunchy cucumber-carrot salad. It comes together quickly for a simple weeknight meal that stays satisfying.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½English cucumber
- ⅓ cupguacamole
- 2large flour tortillas
- 1 (15 oz) canpinto beans
- 30 mlranch dressing
- 80 mlsalsa
- ½ (10 oz) bagshredded carrots
- ⅔ cupshredded cheese, Mexican blend
- English cucumbers
From the pantry: butter, unsalted, chili powder, salt
Cookware
can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · spatula · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½English cucumber
- ½ (10 oz) bagshredded carrots
- English cucumbers
Dairy, eggs & chilled
- ⅓ cupguacamole
- 80 mlsalsa
- ⅔ cupshredded cheese, Mexican blend
Bakery & bread
- 2large flour tortillas
Pantry & dry goods
- 1 (15 oz) canpinto beans
Sauces, oils & condiments
- 30 mlranch dressing
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| English cucumber | ½ | 1 | 1 ½ |
| guacamole | ⅓ cup | ⅔ cup | 1 cup |
| large flour tortillas | 2 | 4 | 6 |
| pinto beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| ranch dressing | 30 ml | ¼ cup | 90 ml |
| salsa | 80 ml | 160 ml | 1 cup |
| shredded carrots | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| shredded cheese, Mexican blend | ⅔ cup | 1 ⅓ cups | 2 cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Drain and rinse the beans in a colander and let them drain a bit while you prep the other components.
- Warm a large nonstick skillet over medium heat to get it ready for the quesadillas.
- Lay each tortilla on a flat surface and spread beans and shredded cheese on one half of every tortilla. Sprinkle chili powder, then fold the tortillas over to seal.
- Once the skillet is heated, add a small amount of butter and swirl to coat the bottom. Add the folded quesadillas and cook, turning once, until the cheese is melted and both sides are golden, about 5–6 minutes.
- Transfer the quesadillas to a plate to rest briefly while you assemble the salad. In a bowl, wash and trim the cucumber, then halve lengthwise and cut into thin half-moons. Add them to the bowl with the shredded carrots.
- Stir in the ranch dressing, a pinch of chili powder, and a pinch of salt to combine into a light veggie dressing for the salad.
- Cut each quesadilla into wedges and place on plates. Serve with salsa and guacamole on the side, plus the veggie salad.
- Enjoy your quick, balanced plate that comes together in minutes.
Two tips
- Leftovers can be stored in the fridge for up to 2 days and reheated in a skillet.
- If you want a different finish, drizzle a little ranch dressing over the quesadilla before serving.
Nutrition per serving
- Calories
- 693 kcal
- Protein
- 26 g
- Carbs
- 78 g
- Fat
- 33 g
- Fiber
- 16 g
- Sodium
- 1744 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.