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Leftover Taco Quesadilla
with paprika broccoli

Active: 20 min Total: 30 min
We turn our leftover taco pasta topping from last night into quesadilla fillings tonight. Enjoyed with a some easy microwaved broccoli tossed in paprika vinaigrette, this end-of-week dinner comes together in a flash.
Smart tip: Bake quesadillas in an oven (vs. griling them on stovetop) if you're making more than 1. It'll be a lot less work!


  • Mexican cheese blend - 8 oz ((Like Jack, Colby, or cheddar))
  • Red onion - 1/2 , sliced
  • Corn - 1 cob , kernels of
  • Cooking oil - 1 1/2 Tbsp
  • Sherry vinegar - 2 tsp ((Substitute red wine vinegar))
  • Tortillas, burrito-sized - 4
  • Leftover taco meat - 3 to 4 cups
Paprika Broccoli:
  • Broccoli - 1 1/2 lbs , chopped
  • Paprika - 1/2 tsp
  • Honey - 1 tsp
  • Dijon mustard - 1 1/2 tsp
  • Sherry vinegar - 1 1/2 Tbsp
  • Olive oil - 2 Tbsp


  1. Cheese - Grate. (Can be done up to 5 days ahead)
  2. Red onion / Broccoli / Corn - Prep as directed. (Can be done up to 3 days ahead)

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  1. Preheat oven to 350F (177C) degrees.
  2. Heat a skillet over medium-high heat. Add oil and then red onions to heated oil with a sprinkle of salt. Saute onions for ~10 minutes, until lightly caramelized. Add sherry vinegar in the last 3 to 4 minutes of cooking.
  3. Spray a sheet pan with cooking oil. Lay two tortillas out onto sheet pan. Sprinkle ¼ of the cheese onto each tortilla. Divide leftover ground meat, red onions, and corn between two tortillas. Top with remaining cheese and tortillas.
  4. Bake in the oven for 10 to 12 minutes until cheese is melted.
  5. While quesadillas are baking, place broccoli in a microwave safe container. Microwave for 2 ⅓ to 3 minutes, until broccoli is tender but still a bit crunchy.
  6. Whisk together paprika, honey, Dijon, sherry vinegar, and olive oil. Toss vinaigrette with broccoli. Enjoy with quesadillas!



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