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Bake-Off® Contest 41, 2004
Simpsonville, South Carolina

Roasted Potato-Black Bean Quesadillas

A smooth mixture of roasted potatoes and black beans fills these hearty meatless quesadillas.

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  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 8
 

Ingredients

1
(9-oz.) box Green Giant® Frozen Roasted Potatoes with Garlic & Herbs
1
(15-oz.) can Progresso® Black Beans, drained, rinsed
1/3
cup finely diced onion
1
(4.5-oz.) can Old El Paso® Chopped Green Chiles
1
(11-oz.) pkg. (8 tortillas) Old El Paso® Flour Tortillas for Burritos
8
oz. (2 cups) finely shredded Cheddar cheese
8
oz. (2 cups) finely shredded Monterey Jack cheese
1
cup Old El Paso® Thick 'n Chunky salsa, if desired
1/2
cup sour cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Microwave frozen potatoes as directed on box. In food processor, place cooked potatoes and beans; process about 30 seconds or until almost smooth. Place mixture in medium bowl. Stir in onion and chiles.
  • 2 Heat 12-inch nonstick skillet over medium heat. On half of each tortilla, spread 1/3 cup potato mixture. Sprinkle with 1/4 cup of each of the cheeses. Fold each tortilla over; press to flatten slightly.
  • 3 Cook 2 or 3 quesadillas, with potato mixture on bottom, in hot skillet for 1 to 2 minutes on each side until tortillas are golden brown. Remove from skillet; cool slightly. Repeat with remaining quesadillas.
  • 4 With pizza cutter, cut each quesadilla in half. Serve warm with salsa or sour cream.
  • 1 Microwave frozen potatoes as directed on box. In food processor, place cooked potatoes and beans; process about 30 seconds or until almost smooth. Place mixture in medium bowl. Stir in onion and chiles.
  • 2 Heat 12-inch nonstick skillet over medium heat. On half of each tortilla, spread 1/3 cup potato mixture. Sprinkle with 1/4 cup of each of the cheeses. Fold each tortilla over; press to flatten slightly.
  • 3 Cook 2 or 3 quesadillas, with potato mixture on bottom, in hot skillet for 1 to 2 minutes on each side until tortillas are golden brown. Remove from skillet; cool slightly. Repeat with remaining quesadillas.
  • 4 With pizza cutter, cut each quesadilla in half. Serve warm with salsa or sour cream.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Quesadilla
Calories
460
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
12g,
12%
),
Cholesterol
55mg
55%;
Sodium
870mg
870%;
Total Carbohydrate
43g
43%
(Dietary Fiber
6g
6%
  Sugars
3g
3%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
6%;
Calcium
45%;
Iron
20%;
Exchanges:
2 1/2 Starch; 2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.