Quesadilla, Rice & Refried Beans Recipe

Heat a medium skillet over medium heat and add olive oil or lard. When shimmering, add the finely chopped onion and cook, stirring occasionally, until translucent and just beginning to brown, about 4–5 minutes.

Add the minced garlic and cook 30 seconds until fragrant. Stir in the ground cumin and cook 15 seconds to bloom the spice.

Add the canned pinto beans and 1/4 cup of the reserved bean liquid (or water). Mash the beans with a potato masher or back of a spoon to your desired texture. For smoother beans, use an immersion blender briefly.

Continue cooking over medium-low heat, adding additional bean liquid or water as needed (up to the listed 1/2 cup) until the mixture is thick but spreadable, about 5–7 minutes. Stir frequently to prevent sticking.

Season with salt, black pepper and lime juice. Taste and adjust seasoning. Keep warm on low heat while you prepare the rice and quesadillas.

In a small saucepan or medium skillet with a lid, heat 1 tablespoon vegetable oil over medium heat. Add the rinsed, drained rice and toast, stirring frequently, until the rice turns opaque and has a faint nutty aroma, 3–4 minutes.

Add the finely chopped onion and diced carrot to the rice and cook 2 minutes more, stirring, until the onion begins to soften.

Stir in the minced garlic and ground cumin and cook 30 seconds. Add the tomato sauce and chicken or vegetable broth, then stir to combine. Season with 3/4 teaspoon salt.

Bring to a gentle boil, then reduce heat to low, cover and simmer undisturbed for 15 minutes, or until the rice is tender and liquid is absorbed.

Remove from heat, fluff with a fork, stir in the frozen peas (they will thaw from the residual heat) and chopped cilantro. Taste and adjust salt. Keep covered and warm until serving.

Preheat a large nonstick skillet or griddle over medium heat. Lightly brush one side of each tortilla with melted butter (about 1/2 tablespoon per tortilla) or spread with softened butter.

Place one tortilla butter-side-down in the skillet. Sprinkle an even layer (about 1/2 cup) of shredded cheese over the tortilla, leaving a 1/2-inch border. If using pickled jalapeños, scatter 1/2 tablespoon across the cheese.

Top with a second tortilla, butter-side-up. Cook 2–3 minutes until the bottom tortilla is golden and the cheese begins to melt. Carefully flip using a spatula and cook the second side another 2 minutes until golden and cheese is fully melted.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute. Cut into 4 wedges and keep warm. Repeat with remaining tortillas, cheese and butter to make a total of 4 quesadillas.

Spoon a generous portion (about 1/2 cup) of Mexican rice onto each plate and a similar portion (about 1/2 cup) of warm refried beans beside it.

Place a cut quesadilla (or two wedges) alongside the rice and beans. Garnish beans with a dollop (about 1 tablespoon) of sour cream or crema, sprinkle chopped cilantro over the rice and quesadilla, and add a spoonful of salsa.

Serve with lime wedges on the side. Squeeze lime over beans or quesadilla just before eating for brightness.