Cheese and Bean Quesadillas

A refried bean and cheese quesadilla is a quick, comforting meal that's easy to make with just a few simple ingredients. Creamy refried beans and warm melted cheese create a rich filling that pairs perfectly with the crispy fried tortilla wrap. This recipe is perfect for a satisfying lunch or a no-fuss dinner. They're ideal for busy weeknights, lazy weekends, or even as a quick snack, like our Mediterranean quesadillas and Mexican street corn tacos.

Make bean and cheese quesadillas a big dinner served with Spanish rice or a side of slow cooker taco soup.

Ingredients

• 4 large flour tortillas
• 1 (16 ounce) can of refried beans (or use homemade beans for added flavor)
• 1 cup of salsa, plus more for serving if desired
• 1 cup of cheese (white cheddar, yellow cheddar, Mexican cheese blend or mozzarella)

Step-By-Step Instructions

1. Preheat a large non-stick pan over medium heat.
2. Add 1 tortilla to the preheated pan. Spread about ½ cup of refried beans on top of half of the tortilla.
3. Drizzle ¼ cup of salsa on top of the beans. Sprinkle ¼ cup of shredded cheddar cheese over the beans and salsa.
4. Fold the empty side of the tortilla on top of the bean and cheese filling. Flip over the folded tortilla using tongs or a large spatula. Cook for 1-2 minutes or until the bottom side is golden brown.
5. Flip the tortilla again and cook for 1-2 more minutes or until the bottom side is golden brown. Remove from the pan and repeat with the remaining tortillas.
6. Let cool for a few minutes, the slice into 4 pieces using a sharp knife or pizza cutter. Serve with dip or salsa of your choice.

Dipping Suggestions

Serve bean and cheese quesadillas dipped into homemade salsa roja, spicy chile de arbol, mango habañero salsa or salsa verde. For a sweeter taste, opt for fresh mango pico de gallo or pineapple mango salsa. They are delicious served with guacamole, sour cream and warm queso, too.

How To Store

Quesadillas are best enjoyed fresh. But to store leftovers, let them cool completely, wrap in foil and keep in the fridge for 2-3 days. To freeze, wrap in plastic then place in a freezer safe storage bag and keep in the freezer for up to 6 months. Reheat quesadillas on a frying pan or in an air fryer to warm and re-crisp.