Short on time, ingredients, or patience? This recipe for Randall Pinto Bean Quesadillas couldn’t get any simpler! All you need is fifteen minutes to make a hearty meal your whole family can sink their teeth into. And, of course, you can add ground meat, pulled pork, leftover chicken . . . any additional protein of your choice if that is your preference.


• Cooking spray

• 8 6-inch flour tortillas

• 2 cups of Randall Pinto Beans, mashed

• 1 cup of shredded Pepper Jack cheese

• ¼ cup of prepared salsa


Preheat oven to 450 degrees F. Line a large baking sheet with foil and coat with the cooking spray.

Arrange 4 tortillas in a single layer on the prepared pan. Spread the mashed Randall Pinto Beans onto the tortillas. Divide the cheese among the tortillas. Top with the remaining tortillas and lightly coat tortilla tops with cooking spray.

Bake 10–12 minutes, until the tortillas are golden brown and crisp around the edges, flipping them once halfway through the cooking time. Cut the quesadillas into wedges. Serve with the salsa.

Recipe inspired by and picture courtesy of

One 48 oz jar of Randall Pinto Beans yields 4 ½ cups of beans. Here is an additional recipe you could make with this same 48 oz jar of Randall Pinto Beans:

Zesty Red Chicken Tikka Masala with Pinto Bean Salad

Don’t throw that last half a cup of Randall Pinto Beans away! Use them as a filling for a cheese omelet, as a topping for cottage cheese (protein bonus!), or as a healthy snack!