This cheese quesadilla rice and beans is a hearty, one-pan meal that combines crispy, golden quesadillas with seasoned rice and beans. It’s a budget-friendly, family-pleasing dish that comes together quickly, making it perfect for busy weeknights. The quesadillas are stuffed with melted cheese and optional add-ins, then served alongside or on top of the flavorful rice and beans for a complete and satisfying dinner.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 small onion, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 cup (210 g) long-grain white rice, rinsed
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 (14.5 oz / 411 g) can diced tomatoes with green chilies (or fire-roasted), undrained
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) chili powder
- 1/2 teaspoon (1 g) smoked paprika (optional)
- 1 1/2 cups (355 ml) low-sodium chicken or vegetable broth
- Salt and black pepper to taste
- 8 large (8-inch / 20 cm) flour tortillas
- 2 cups (226 g) shredded Monterey Jack or cheddar cheese (or a mix)
- Optional fillings: cooked chicken, sautéed peppers and onions, corn, or sliced jalapeños
- For serving: sour cream, salsa, guacamole, chopped cilantro, lime wedges
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 4-5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
- Add the rinsed rice to the skillet and stir to coat with the oil. Cook for 1-2 minutes, until the rice is slightly translucent.
- Stir in the drained black beans, undrained diced tomatoes, cumin, chili powder, and smoked paprika (if using). Pour in the broth and bring to a simmer. Reduce heat to low, cover, and let cook for 15-18 minutes, until the rice is tender and has absorbed the liquid. If the rice is still crunchy after 18 minutes, add a splash of water and continue cooking for another 2-3 minutes. Season with salt and pepper to taste. Keep warm while you make the quesadillas.
- While the rice cooks, prepare the quesadillas. Place a large non-stick skillet or griddle over medium heat. Lay four tortillas on a clean surface. Sprinkle 1/2 cup (56 g) of shredded cheese evenly over each tortilla, leaving a small border. If using any optional fillings, scatter them over the cheese.
- Top each with a second tortilla to form a quesadilla. Carefully transfer one quesadilla to the hot skillet. Cook for 2-3 minutes per side, until golden brown and the cheese is melted. Use a spatula to flip. Repeat with the remaining quesadillas, adjusting the heat if they brown too quickly.
- Let the cooked quesadillas rest for 1-2 minutes, then slice into wedges. Serve the quesadilla wedges alongside or on top of the rice and beans. Garnish with your favorite toppings.
Tips
- Rinse the rice: Rinsing the rice removes excess starch, which helps the grains stay separate and fluffy, not gummy.
- Use a hot skillet: Make sure the skillet is hot before adding the quesadilla. This ensures a crisp, golden exterior without overcooking the cheese.
- Don’t overstuff: Keep the fillings moderate; too much cheese or add-ins can make the quesadilla hard to flip and cause the filling to spill out.
- Substitutions: You can use any melting cheese like mozzarella, pepper jack, or a Mexican blend. For a gluten-free option, use corn tortillas (they will be smaller and crispier).
Serving Suggestions
Serve this dish as a complete meal. Top the rice and beans with a dollop of sour cream, a spoonful of salsa, and a sprinkle of fresh cilantro. Add a squeeze of lime juice for brightness. You can also serve it with a simple side salad or some tortilla chips and guacamole for extra crunch.
Variations
- Protein Boost: Add cooked, shredded chicken, ground beef, or chorizo to the rice and beans, or stuff it inside the quesadillas.
- Veggie-Packed: Sauté bell peppers, zucchini, or mushrooms and add them to the quesadillas or the rice mixture.
- Spicy: Use pepper jack cheese, add a chopped jalapeño to the rice, or drizzle with hot sauce before serving.
- Different Beans: Swap black beans for pinto beans or kidney beans.
- Make it a Burrito Bowl: Skip the quesadillas and serve the rice and beans in a bowl with all your favorite toppings.
Storage and Reheating
Store leftover rice and beans and quesadillas separately in airtight containers in the refrigerator for up to 4 days. To reheat, place the rice and beans in a microwave-safe dish and heat in 30-second increments, stirring in between, until hot. For the quesadillas, reheat them in a dry skillet over medium heat for 2-3 minutes per side to restore crispness, or in a toaster oven. You can also freeze the cooked quesadillas for up to 2 months; wrap them individually in foil and reheat in a 375°F (190°C) oven until hot and crispy.
Frequently Asked Questions
Can I use brown rice instead of white? Yes, but you’ll need to adjust the cooking time and liquid. Use 1 cup (190 g) brown rice and increase the broth to 2 cups (475 ml). Cook for 35-40 minutes, or until tender.
Can I make this ahead of time? Yes, you can make the rice and beans up to 2 days ahead and reheat gently on the stove with a splash of water. Assemble and cook the quesadillas fresh for best texture, though you can also cook them and reheat as noted above.
How do I keep the quesadillas from getting soggy? The key is to not overfill them and to cook them on a hot, dry skillet. Also, let them rest for a minute after cooking so the steam can escape, which helps keep them crisp.
Can I use flour tortillas that are not 8 inches? Yes, you can use any size. Just adjust the amount of cheese and filling accordingly. Smaller tortillas will make smaller quesadillas, and larger ones will make bigger servings.
Is this dish vegetarian? Yes, as written it is vegetarian if you use vegetable broth. To make it vegan, use vegan cheese and a plant-based butter or oil for cooking the quesadillas.
Can I add meat to the quesadillas? Absolutely. Cooked chicken, ground beef, or carnitas are great additions. Just make sure any meat is fully cooked before adding it to the quesadilla.
Related
- Khichdi Recipe (Indian Rice & Lentil Porridge)
- Khichdi English Name: What Is It Called?
- Jowar Khichdi Recipe: Easy, Healthy & Comforting
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