Photo of Smashed pinto quesadilla with salsa-bean dip & veggies by WW

Smashed pinto quesadilla with salsa-bean dip & veggies

Total Time
15 min
10 min
5 min
Corn tortillas give these quesadillas richer flavour than flour ones would, and they crisp to an irresistible crunchy texture in the skillet. We mash canned pinto beans for the filling; drain the beans but don’t rinse them, as the little bit of bean liquid that clings helps them mash to a better consistency.


Cooking spray

2 spray(s)

Canned pinto beans

½ cup(s), drained

Pickled jalapeno peppers

1½ cup(s), chopped, chopped

Smoked paprika

¼ tsp(s)

Corn tortilla(s)

2 medium

Shredded reduced-fat Mexican-style cheese

3 tbsp(s)

Fat-free black bean dip

2 tbsp(s)

Fat free salsa

2 tbsp(s)

Uncooked baby carrots


Uncooked celery

cup(s), cut into sticks

Yellow pepper(s)

cup(s), cut into strips


  1. In a small bowl, mash the beans to your desired consistency; add a little water or bean liquid if the mixture is too dry. Stir in the jalapeños and smoked paprika. Spread the bean mixture over 1 tortilla; top evenly with the cheese and the other tortilla. Carefully coat both sides of the quesadilla with cooking spray.
  2. Heat a small nonstick skillet over medium heat. Add the quesadilla to the pan; cook until the filling is warmed through and the tortillas are toasted, 2 to 3 minutes per side.
  3. Meanwhile, stir together the bean dip and salsa until well combined. Cut the cooked quesadilla into quarters. Serve with the dip and vegetables.
  4. Serving size: 1 quesadilla, ¼ cup dip, and 1 cup vegetables