Name: Pinto Bean Quesadillas with Papaya Salsa
Yield: Makes 2 Servings
Ingredients: red Fresno chile, 1, seeded and minced; red onion, 2 Tbsp minced; fresh lime juice, 3 tbsp; fresh cilantro, ¼ cup (⅓ oz/10 g) chopped; jicama, ½ cup (2½ oz/75 g) peeled and diced; Mexican papaya, 3 cups (18 oz/560 g) seeded and diced; olive oil, 1 tsp; Monterey jack cheese, ½ cup (2 oz/60 g) shredded; sea salt, ¼ tsp; whole-wheat tortillas, 2 (8 inches/20 cm in diameter); low-sodium canned pinto beans, ½ cup (3½ oz/105 g) drained and rinsed

Preparation info

Makes
2
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

There is a little assembly required here, but it takes just minutes and the results are crisp tortilla sandwiches with gooey melted cheese. You can substitute mango or pineapple for the papaya in the salsa. Serve with Baked Corn Chips for scooping up extra salsa.

Ingredients

Mexican papaya, 3 cups (18 oz/560 g) seeded and diced

Method

In a large bowl, combine papaya, jicama, onion, chile, cilantro, lime juice, and salt. Stir gently to mix well. Cover and refrigerate until ready to serve.
Brush tortillas lightly on one side with ½ teaspoon of olive oil total. Flip over and lay tortillas, oiled side

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of