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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.

VegetarianNut-FreeEgg-Free Main DishSnack
Prep: 5 min Cook: 8 min Total: 13 min Servings: 4 (makes 4 quesadillas) Difficulty: Easy

Allergens: Contains Dairy (cheese), Gluten (flour tortillas). Use corn tortillas for gluten-friendly version.

Ingredients

  • 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 Extras

  • Salsa for dipping
  • Sour cream
  • Chili powder or cumin
  • Diced onion
  • Hot sauce

Equipment

  • Skillet or frying pan
  • Spatula
  • Can opener

Instructions

  1. Drain and rinse the beans. Mash them roughly with a fork in a bowl — you want some chunks left, not a smooth paste.
  2. Lay out the tortillas. Spread the mashed beans on one half of each tortilla. Sprinkle cheese on top of the beans.
  3. Fold each tortilla in half, pressing gently to close.
  4. Heat a little oil or butter in a skillet over medium heat.
  5. 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.
  6. Flip carefully with a spatula. Cook the other side for 2–3 minutes until golden and the cheese is melted.
  7. Repeat with remaining quesadillas. Cut in half and serve with salsa or sour cream if you have them.

Notes

  • 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.