Roasted Potato-Black Bean Quesadillas

(from saymyname’s recipe box)

8 quesadillas

Source: Pillsbury Bakeoff

Categories: Appetizers, Quesadillas, Tex-Mex


  • 1 (9-oz.) box Green Giant® Frozen Roasted Potatoes with Garlic & Herbs
  • 1 (15-oz.) can Progresso® Black Beans, drained, rinsed
  • 1/3 cup finely diced onion
  • 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
  • 1 (11-oz.) pkg. (8 tortillas) Old El Paso® Flour Tortillas for Burritos
  • 8 oz. (2 cups) finely shredded Cheddar cheese
  • 8 oz. (2 cups) finely shredded Monterey Jack cheese
  • 1 cup Old El Paso® Thick 'n Chunky salsa, if desired
  • 1/2 cup sour cream, if desired


  1. Microwave frozen potatoes as directed on box. In food processor, place cooked potatoes and beans; process about 30 seconds or until almost smooth. Place mixture in medium bowl. Stir in onion and chiles.

  2. 2 Heat 12-inch nonstick skillet over medium heat. On half of each tortilla, spread 1/3 cup potato mixture. Sprinkle with 1/4 cup of each of the cheeses. Fold each tortilla over; press to flatten slightly.

  3. 3 Cook 2 or 3 quesadillas, with potato mixture on bottom, in hot skillet for 1 to 2 minutes on each side until tortillas are golden brown. Remove from skillet; cool slightly. Repeat with remaining quesadillas. 4 With pizza cutter, cut each quesadilla in half. Serve warm with salsa or sour cream.

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