Refried Bean Quesadillas
These crispy, cheesy refried bean quesadillas come together in just 15 minutes with a few pantry staples. They’re the perfect solution for a quick lunch or easy dinner!
When I need something quick and easy, quesadillas are usually near the top of my list. These refried bean quesadillas are made with just a handful of ingredients, but they’re packed with flavor and easily customizable. Whether you’re using canned refried beans or homemade refried beans, this is one of those meals that proves dinner doesn’t have to be complicated.
Ingredients and Substitutions
- Flour tortillas: Medium or large tortillas both work—larger ones make restaurant-style quesadillas. Use gluten-free tortillas if needed.
- Refried beans: You can use canned or homemade. Pinto or black bean varieties both work well. Be sure to use vegetarian refried beans as traditional refried beans contain lard.
- Shredded cheese: A melty cheese like cheddar, Monterey Jack, or a Mexican blend is perfect. Use dairy-free cheese if you want a vegan version.
- Jalapeño: Pickled jalapeños add heat. Omit or substitute with fresh jalapeños if preferred.
- Taco seasoning: Adds extra flavor to the beans. You can use a homemade spice mix or store-bought.
- Olive oil or butter: Either will help crisp the quesadillas while cooking.
- Optional extras: Chopped green onions, fresh cilantro, or a sprinkle of cumin adds even more flavor. Serve with salsa, guacamole, or sour cream.
How to Make Refried Bean Quesadillas
Tips and Tricks
- Brush the outside of each tortilla with a little oil before cooking if you want extra crispy edges.
- These quesadillas are easy to customize. Try adding sautéed onions, spinach, or chopped bell peppers inside.
- They reheat well in a skillet or toaster oven if you want to make them ahead of time.
- Cut each quesadilla into wedges for serving. They’re perfect for dipping or packing in a lunchbox.
What to Serve with Quesadillas
Try pairing these quesadillas with my black beans, Mexican rice, street corn salad, or slow cooker black beans. You really can’t go wrong with any of those side dishes! To add more veggies to your meal, try pairing this recipe with a tasty salad like my Mexican Caesar salad, based on the recipe from Chopt!
Of course, you can also pair this quesadilla with a tasty sauce recipe. I recommend my quesadilla sauce, burrito sauce, cilantro sauce, or taco sauce. They’re all easy to make and packed with flavor. You can also serve these with lime wedges, fresh cilantro, salsa, or tortilla chips.
Print
Refried Bean Quesadillas
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 quesadillas 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These crispy, cheesy refried bean quesadillas come together in just 15 minutes with a few pantry staples. They’re the perfect solution for a quick lunch or easy dinner!
Ingredients
- 4 medium flour tortillas (about 8″ wide)
- 1 (15oz) can refried beans (or about 1 1/2 cups homemade refried beans)
- 1 tablespoon taco seasoning
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/4 cup pickled jalapeños (optional)
- 1 tablespoon olive oil or butter
Instructions
- In a small bowl, combine the refried beans with the taco seasoning.
- Spread 1/3 cup of refried beans over one half of each tortilla.
- Sprinkle with 1/4 cup shredded cheese and a few picked jalapeños, if using.
- Heat a large skillet over medium heat. Add a little oil or butter. Carefully place the quesadillas in the pan, two at a time, and cook for 2-3 minutes per side until golden brown and the cheese is melted.
- Repeat with the remaining quesadillas.
Notes
You can use a salt-free seasoning like Mrs. Dash if you want to lower the sodium.
