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Crunch Wrap Quesadilla with Broccoli + Pinto Beans

Active Time: 30 minutes
Total Time: 30 minutes
  • Vegetarian
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Big Kids Plate
Toddler Plate

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Why we love it:

Versions of this recipe have been going around the internet - it’s a riff on a Taco Bell dish, that honestly, we’ve never even seen (yes, our food snobbery is showing). If you haven’t either, it’s basically a quesadilla with a super crispy crust, beautiful folding technique, and delicious layers of filling. And if you make this, your kids are going to love you...or better yet, they’re going to HELP you!


  • 2 cups Broccoli
  • 1 15-ounce can Pinto Beans (drained)
  • 2 Tablespoons Taco Seasoning (divided, see substitutions to make your own!)
  • 1 cup Cheddar Cheese (or mexican blend, or monterey jack - shredded)
  • 1 Roma Tomato (diced)
  • 1 head Romaine Lettuce
  • 6 Flour Tortillass (this makes 6, they reheat very well!)
  • 3 Tablespoons Canola Oil (for frying)
  • 1 Tablespoon Unsalted Butter (optional, for frying)

Cooking Instructions


    Chop into small pieces and place on a baking sheet. Add ½ of the taco spice blend and roast for about 3 - 4 minutes or until bright green and tender. Remove and set aside for wrapping.

  • 3. BEANS

    Open and drain the can. Empty the beans into a large bowl, add the other ½ of the spice blend, and mash them well with a fork or potato masher. If preferred, you can do this in a bullet-style blender to make them very smooth.


    Grate the cheese. Dice the tomato. Shred the lettuce into thin ribbons. Make sure lettuce is clean and dry.

  • 5. LAYER

    Heat the tortillas in the oven for about 30 - 45 seconds to make them pliable. Place 2 at a time on a work surface for easy layering. In the center of the wrap spoon about 1/6th of the beans into a 6 inch diameter circle.

    VERY IMPORTANT - be sure to leave a large rim for folding - you need 3 inches with no filling on it all around. This means the center filled part will look too small at first. More is not more here, it will make a mess.

    Top with broccoli, then the tomatoes. Next is lettuce - this is the only thing that won’t be used up completely just add a few tablespoons. The last layer is cheese.

  • 6. FOLD

    Start at the top (12 o’clock), and fold down to the center. Be firm but gentle and help crease the tortilla edge. Move to 2 o’clock and fold it in. Now move to 4 o’clock and fold in, but make sure the flap that meets the 2pm fold goes OVER. When you fold at 6pm, the flap between 4 and 6 now goes under. Check out the photo if you’re unclear.

    (Another way to say it: the left side of each fold will sit on top. The right side of that same fold will go underneath the next section’s fold). It makes a neat spiral all the way around. When you get to the last flap, you can maneuver the left side of the 12pm flap up, essentially tucking the final fold in.

    Please don’t worry! Fold all of the flaps in flat and let them lay however feels natural. They will still stay in place when they sear, and it will taste the same. The important part is not to overstuff and make sure the edges meet in the center.

  • 7. SEARING

    After you have 2 folded, transfer them to a baking sheet or a plate. Heat a large sauté pan over medium high heat. Add about 1 teaspoon of oil (and a dot of butter if using) and when it’s hot, place the tortilla folded side down. Let it cook for about 3-4 minutes. After that, it will be quite easy to flip with a spatula since the edges are crispy in place.

    Cook the second side for 2-3 minutes. Remove to a baking sheet and keep in the oven while you sear the rest.

    To make this go faster - use 2 sauté pans at the same time. Or, break out your electric skillet (or a griddle pan for the stove top) and you can probably cook 4 at the same time.

  • 8. REPEAT

    Fold the rest and sear.

  • 9. SERVING

    Slice in half or in quarters. Take the Instagram photo because these are so fun when you cut them in half! Serve on a bed of the extra lettuce. Leftovers can be kept in tupperware and reheated in the toaster oven.

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    the folding won’t really work on corn tortillas (they’ll crack), so your best bet is to use GF corn tortillas and make flat, classic quesadillas by layering the same but placing one on bottom and a second on top
    omit cheese and sear in oil only
    in a jar combine 1 Tablespoon each: dried cumin, chili powder, dried oregano; and 1 teaspoon kosher salt, and .5 teaspoon black pepper and ground coriander (optional), a pinch of cayenne for spice is also optional.
    black beans are nice too, or leave them out if allergic
    diced and sautéed bell peppers give a fajita vibe, or try mushrooms. Or use cooked rice for a classic rice/bean/cheese burrito filling
    prepared salsa is easy
    oh yes we did! Add soft scrambled eggs instead of meat

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Let them help you fill it up! Adding their own toppings is a great way to encourage eating the final dish

For Toddlers

  • Make them one and chop it up, or serve it deconstructed without bothering to fold and sear one up
  • Mash the broccoli with the beans if that helps to make an easy texture
  • Serve a little cheese on the side

For Choosy Eaters

  • These are endlessly adaptable - what will they try? Fill it with rice and cheese, different beans, try broccoli on the side instead. You can really fill this to their preference and get their help to assemble
  • If they aren’t vegetarian, you can add shredded chicken, sausage, or leftover steak inside

Prep Ahead & Use It Up

  1. Mash the beans, grate cheese if needed
  2. Cook the broccoli ahead if you’d prefer
  3. These reheat really well – sear them off completely and cool. Reheat at 350 until crispy and hot inside – about 6  8 minutes
  4. They also freeze well! Wrap tightly and to heat, defrost in the fridge overnight and heat in the oven at 350 until hot and crisp

Culinary Skills

To make your own taco seasoning, in a jar combine 1 Tablespoon each: dried cumin, chili powder, dried oregano; and 1 teaspoon kosher salt, and .5 teaspoon black pepper and ground coriander (optional), a pinch of cayenne for spice is also optional.

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