Rice and Bean Quesadillas

Have extra rice and beans, but not in the mood to eat that again? Instead of freezing and possibly forgetting about it, use it in quesadillas. It not only adds to the meal, but tastes delicious. 

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Author Bookworm in the Kitchen


  • 1/2 cup leftover rice and beans
  • 4 items flour large tortillas
  • 1 tbsp olive oil
  • 1 cup shredded cheese


  1. Layer one tortilla on skillet or pan after heated and oiled

  2. spread cheese (of choice) evenly, then add the rice and bean mixture, then more cheese on top (you can add a veggie or two, but I was too lazy to be bothered today)

  3. top with another tortilla

  4. once bottom tortilla is cooked and rice and beans and melted with the cheese, flip over and cook the other side of the tortilla

  5. Slice into deseired pieces and serve with fruit, mango, sour cream, salsa, guacamole, or any combo of sides. 

Recipe Notes

A quick and easy meal after a long day. My husband is not a fan of quesadillas, but my son and I love them.