I needed a quick and easy dinner because I had a yoga class to get to so I decided to make quesadillas by using up the leftover Mexican Tomato Rice and Beans I had made for the Stuffed Anaheim Peppers. I used sharp cheddar cheese to add extra flavor and they tasted fantastic. My son and I loved ours with sour cream while my daughter and husband ate theirs with salsa and/or hot sauce. They took minutes to make, got rid of leftovers, tasted great, and had very little clean up - my kind of dinner!Mexican Tomato Rice and Bean Quesadillas with Sharp Cheddar:
Recipe and photos by For the Love of Cooking.net
- Corn tortillas
- Sharp cheddar cheese, grated
- Mexican Rice and Beans
- Sour cream
- Salsa
Heat a skillet over medium heat. Sprinkle some cheddar cheese on top of one tortilla then spoon some of the rice and bean mixture on top; add a bit more cheese then top with the other tortilla. 
Place in the skillet and cook for 3-4 minutes on each side or until golden brown. Let the quesadillas sit for a few minutes before slicing. Serve with sour cream and salsa. Enjoy.
Click here for a printable version of this recipe - For the Love of Cooking.net
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