12oz Santa Fe Frozen Vegetables Blend 15oz. Can Pinto Beans 4oz. Cheddar Cheese (Shredded) 1.5tsp Bayou Blend Seasoning (Taco seasoning + salt to taste for sub) 8 flour tortillas 5.6oz pkg Spanish Rice 10oz. can Rotel (diced tomatoes with chiles)
Instructions
- Thaw Frozen Vegetables and drain
- Rinse and drain pinto beans
- Shred the cheese (if not shredded already)
- Add thawed veggies, beans, cheese, adn 1.5 tsp seasoning blend to bowl and stir to combine. Adjust seasoning to taste.
- Drain liquid from Rotel can into measuring cup then add water until having 2 cups of liquid.
- Add the rice packet, drained tomates, and liquid to a saucepot. Stir to combine. Place lid and boil over high heat. Once high heat turn down to medium-low and simmer for 7 minutes.
- Divide the filling in the bowl from earling between 8 tortillas over one half of each tortilla. Fold it then close.
- Cooked quesadillas in a skillet over medium high heat until cheese is melted and tortillas are crispy
- Slice quesadillas in half or thirds, fluff rice, then serve. Source - Budgetbytes