Cheesy Bean Quesadillas
Melty cheese and seasoned beans inside a crispy tortilla. Ready in 10 minutes and endlessly customizable with whatever you have on hand.
Time
13 min
Difficulty
Easy
Serves
4 (makes 4 quesadillas)
Ingredients 4 items
- 4 large flour tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheese (any kind)
- 1 tablespoon vegetable oil or butter
- Optional: Salsa for dipping, Sour cream, Chili powder or cumin, Diced onion, Hot sauce
Equipment
- Skillet or frying pan
- Spatula
- Can opener
Allergens: Contains Dairy (cheese), Gluten (flour tortillas). Use corn tortillas for gluten-friendly version.
Instructions
- Drain and rinse the beans. Mash them roughly with a fork in a bowl — you want some chunks left, not a smooth paste.
- Lay out the tortillas. Spread the mashed beans on one half of each tortilla. Sprinkle cheese on top of the beans.
- Fold each tortilla in half, pressing gently to close.
- Heat a little oil or butter in a skillet over medium heat.
- Place 1–2 quesadillas in the skillet (however many fit without overlapping). Cook for 2–3 minutes until the bottom is golden brown and crispy.
- Flip carefully with a spatula. Cook the other side for 2–3 minutes until golden and the cheese is melted.
- Repeat with remaining quesadillas. Cut in half and serve with salsa or sour cream if you have them.
notes & tips
- Add meat: Shredded canned chicken or browned ground beef makes this heartier.
- Any beans work. Pinto, kidney, or refried beans from a can all work great.
- No cheese? These still work with just beans, but add a little extra butter to the pan for flavor.
- Corn tortillas: They're smaller and more fragile, so use two overlapping tortillas per quesadilla and cook on slightly lower heat.
- Kids love these. Cut into triangles for easy little hands.