This recipe was born out of desperation. I didn’t want to go to the grocery store and raided my pantry for something to make for dinner. I found a jar of Randall Great Northern Beans, tortillas, & some frozen Daiya mozzarella shreds in my freezer.
I experimented and ended up with a new family favorite. The icing on the cake? It’s super easy. I can knock this out of the park in less than 15 minutes from start to finish.
These quesadillas make great lunches or dinners. A veggie on the side is an easy way to finish off this meal. If you’re really short on time, steam in the microwave veggies make this entire meal even easier. And easy is good.
Here’s how to make Adobo Bean & “Cheese” Quesadillas:
- 1 24 oz jar of Randall Great Northern Beans, drained and rinsed (or 2-3 cups of cooked beans)
- 1-3 Tablespoons of tomato sauce
- 4 shakes of Adobo seasoning
- Approx 1/4-1/2 tsp of garlic powder and onion powder
- Salt to taste
- Daiya Mozzarella Shreds
- Nutritional Yeast
- 6-8 Tortillas, depending of tortilla size
- Put drained and rinsed beans in a bowl. Use a potato masher to mash the beans. Add the tomato sauce and spices. Mix well.
- Use a spoon and scoop out a large spoonful of bean mixture on half of a tortilla. Sprinkle a generous amount of nutritional yeast on top of the bean mixture and sprinkle Daiya to your preference. Fold tortilla in half like a quesadilla.
- Brown quesadillas on a skillet or griddle. The griddle heats a lot at one time and is why I can have this on the table so quickly.
- Serve as is, with a side of salsa for dipping or with a veggie and/or fruit on the side.
I use the fajita size tortillas and this makes approximately 7-8 quesadillas. Also, I don’t measure the spices- I just eyeball it. One time I accidentally shook WAY TOO MUCH onion powder in this and it still tasted amazing!
This is one meal my five year old GOBBLES without complaint. She loves it and so do we.
In this often busy and sometimes chaotic holiday season, this quick recipe helps get an easy and nutritious meal on the table. Ya gotta leave easy and nutritious, right?
This is a quick and easy lunch or dinner. I have made this with black beans that I cooked and Randall beans from a jar (remember, no canned foods in this house.) The recipe turns out the same- YUMMY!
I’ll admit- the beans once pureed don’t look pretty. I’ll leave it at that. However, the taste is perfect and the recipe is easy, so that trumps the way black beans look pureed any day.
I don’t even remember how and why I created this. I just wanted more easy recipes for beans. Cooking dried beans and freezing them is very budget friendly. And I’m always trying to cut back that giant green eyed monster called our grocery budget.
Anyway, one day I randomly thought, why not throw some pizza sauce in with some beans, heat them up and pulverize them? That might make some tasty nachos.
And by golly, it did.
Here’s what we like to call “Pizza Nachos.”
- 1 recipe of homemade pizza sauce (I add a generous sprinkle of nutritional yeast to my pizza sauce now)
- 1-2 cups of black beans (rinsed if from a can or jar, defrosted if cooked and frozen)
- Tortilla Chips
- Daiya Mozzarella Cheese Shreds
- Sliced Green Olives
- Chopped Tomatoes
- Chopped Onions
- In a medium pot add beans and 5-8 big spoonfuls of pizza sauce. If you use 1 cup of beans, use 5 spoonfuls. If you use a can or jar of beans, you need more pizza sauce. Bring to a boil. Remove from heat.
- I pour the hot beans into a measuring cup and use my immersion blender to puree the beans. If you don’t have an immersion blender, you can use a blender or food processor. Be careful please. The beans are hot!
- On a plate, spread out your tortilla chips. Top with black bean mixture and Daiya cheese if using.
- Microwave for 30-45 seconds, or until the Daiya starts to melt.
- Add desired toppings.
(We like to add sliced green olives, tomatoes & chopped onions. The Huzz tops his nachos with salsa. I add extra pizza sauce on top of my nachos. SG prefers no sauce. Whatevs!)
The makings of a great meal.
Ready for Toppings
Our favorite toppings for Pizza Nachos.
Even SG cleans her plate when we have this for dinner.
I hope you enjoy these pizza nachos!
I love Pinterest. I was inspired by this chimichanga pin, which only had some ingredients listed. When I clicked on the link, it only showed a photo. (I wasn’t sure which flour tortillas were safe for us, so I decided to improvise and use crescent rolls instead. The pin didn’t include any measurements, either.) But it sounded so delicious so I experimented and figured out what works for us. That plus the dairy substitutes equals one of my new favorite easy lunch or dinner recipes! (If you are not dairy free then use regular cream cheese and cheddar cheese!)
I have made this three times in about two weeks. I have used chopped frozen chicken (click here to read how I cook and freeze chicken) and frozen pre-cooked ground chuck (click here to read how I prepare the ground chuck.) The recipe is equally delicious with chicken or beef!
“Cheesy” Taco Stuffed Crescent Rolls
- 1 roll of Pillsbury crescent rolls (easiest option), crescent rounds, or the crescent seamless dough
- 1 container of Daiya plain cream cheese style spread
- 1/2 cup of Daiya cheddar style shreds
- 1 cup of pre-cooked chicken or pre-cooked ground beef
- 1 teaspoon of homemade taco seasoning (click here to see the recipe I use from 100 Days of Real Food)
1. Pre-heat oven to 375 degrees.
2. In a medium sized bowl, scoop about 1/3 of the Daiya cream cheese style spread, three small handfuls of the Daiya cheddar style shreds or about 1/2 cup, 1 teaspoon of taco seasoning, and your frozen meat. Mix well. You may have to put this in the microwave for 10-15 seconds if you cannot easily mix this.
3. Line a cookie sheet with foil. Spread out crescent dough. Put two spoonfuls of taco meat mixture in each crescent roll. If you have remaining taco mixture after you’ve done all eight cresent rolls, go back and add more to each crescent roll. Close the crescent rolls.
4. Bake for approximately 13 minutes. Enjoy the “cheesy” yumminess!