Mexican Pinto Bean Chili: Easy Recipe with Chili Cheese Quesadillas
A delicious and easy recipe for Mexican Pinto Bean Chili served with cheesy quesadillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups pinto beans, cooked
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 flour tortillas
- 2 cups shredded cheese
Instructions
- Heat olive oil in a pot over medium heat. Add onion and garlic, sauté until translucent.
- Add cooked pinto beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
- Simmer for 30 minutes, stirring occasionally.
- Meanwhile, prepare the quesadillas by placing cheese between two tortillas and cooking on a skillet until golden and the cheese melts.
- Serve the chili in bowls with quesadillas on the side.
Notes
- For extra spice, add jalapeños to the chili.
- Top with cilantro and sour cream if desired.
Nutrition
- Serving Size: 1 bowl of chili with 1 quesadilla
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 30mg
Keywords: Mexican Pinto Bean Chili, Chili Cheese Quesadillas, easy chili recipe