Cheese and Bean Quesadillas

5 from 2 votes

Cheese and Bean Quesadillas

Made with a simple and savory filling, refried bean and cheese quesadillas make a hearty, quick and delicious lunch or dinner.

Prep Time5

Cook Time5

Total Time10

Course: Appetizer, Main Course, Snack

Cuisine: Mexican

Diet: Low Fat, Vegetarian

Keyword: cheese and refried bean quesadilla, refried bean and cheese quesadillas

Servings:

Calories: 210kcal

Author: Kristina Tipps

Equipment

Ingredients

4 large flour tortillas
16 oz can refried beans
1 cup salsa
1 cup cheddar cheese or other cheese (see notes)

Instructions

Preheat a large non-stick pan over medium heat. Add 1 tortilla to the pan. Spread 4 ounces of refried beans on top of half of the tortilla.
Drizzle ¼ cup of salsa on top of the beans. Sprinkle ¼ cup of shredded cheddar cheese over the beans and salsa.
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.
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.
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.

Notes

Storing: Let 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.

Cheese: A cheese that melts nicely works the best. Cheddar cheese, mozzarella cheese, Monterey Jack, Colby Jack, quesadilla melting cheese, and Mexican cheese blend all work well.

Beans: Refried beans works best in this recipe because they are mashed and creamy. You can use seasoned homemade black beans, pinto beans or kidney beans. Simply mash the beans before adding them to the tortillas.

Nutrition