Refried Bean Quesadillas

Make these golden brown, crispy, cheesy, melty refried bean quesadillas; this easy recipe makes the perfect snack or quick lunch, and it's ready in less than 30 minutes. 

Who doesn’t love quesadillas? I can’t think of anyone I know who doesn’t. Today’s refried bean quesadillas are filled with creamy beans and avocado, flavorful roasted red peppers, tangy salsa, onions, and garlic. They are perfectly seasoned and ready in no time!

Quesadillas are the perfect meal for a busy weeknight or a lazy Sunday lunch; they are filling and satisfying, easy to make, super versatile, and ready in less than 30 minutes. 

Try more of our quick Mexican recipes: Chicken Chipotle Enchiladas, Cilantro Lime Tacos, Chicken Fajita Tacos, or Halloumi Fajitas.

Recipe ingredients

• Flour tortillas, either plain or whole wheat, with a diameter of 8 inches (20 cm). If yours are smaller, you may need an extra tortilla. If they're larger, you might have filling for only 4 or 5. But it's easy to adjust the filling amounts as needed. 
  • ​Use that tortilla wrap package and make some Lamb Wraps, Cucumber Wraps, or Pinwheel Sandwiches. 
  • I don't recommend corn tortillas for this recipe; they have different textures. 
• Half a can of refried beans. They are cooked beans mashed and then fried with seasonings and sometimes fat. They're ready to eat straight from the can or can be heated up for a tasty side dish or ingredient in recipes like quesadillas, burritos, enchiladas, or nachos.
• Cheese: I always use sharp Cheddar, but you can choose another type of good melting cheese you like, like a Mexican blend, Gouda, or Monterey Jack cheese. 
  • I grated the cheese using the large holes of a box grater and obtained 2 ½ cups from a 7 oz (200 g) piece.
• Salsa: I use a thick, chunky salsa, store-bought salsa. Ensure the salsa is not too runny or wet, or the refried bean quesadillas might get soggy. You can also use your favorite brand or homemade salsa.

See the recipe card for full information on ingredients and quantities.

Variations

• Chicken: Add cooked and finely chopped chicken or rotisserie chicken.
• More veggies: You can use a small, finely chopped red or green pepper instead of roasted ones, but remember that fresh peppers have more crunch. Add corn kernels from a can to the refried bean mixture.
• Heat: A little finely chopped chipotle from a can of chipotle peppers in adobo sauce adds a burst of flavor.
• Use taco seasoning to taste or a l little chili powder blend instead of the suggested spices. 

How to make quesadillas with refried beans?

Step #1: Mix the filling ingredients in a medium bowl. 

Step #2: Spread one-sixth of the filling over half of each tortilla, add some chips, and fold the other half over the filling. 

Step #3: Brush a heated large frying pan with oil. Cook two quesadillas on medium-low heat for 2-3 minutes or until the bottom is golden. 

Step #4: Flip and cook for 1-2 minutes or until golden on the other side. Cut them in half before serving.

Bake the quesadillas

Recipe FAQs

📖 Recipe

Refried Bean Quesadillas

Deliciously simple refried bean quesadillas are a quick and satisfying meal perfect for any occasion! They're packed with savory refried beans, gooey cheese, and crispy tortillas. Ready in minutes!

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Course: Appetizer, Main Course, Snack

Cuisine: Mexican

Prep Time: 20 minutes minutes

Cook Time: 5 minutes minutes

Servings: 6 servings

Calories: 642kcal

Author: Adina

Equipment

• ▢
  Large frying pan
• ▢
  Spatula/ Turner

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Ingredients  

1x2x3x

• ▢ 6 flour tortillas about 8 inch/20 cm, Note 1
• ▢ ½ can refried beans about 7 oz/ 200 g
• ▢ 2 ½ cups Cheddar grated 7 oz/ 200 g, Note 2
• ▢ 3.5 oz roasted red peppers from a jar, 100 g diced
• ▢ 2 green onions finely chopped
• ▢ 1 avocado chopped
• ▢ 2 garlic cloves grated
• ▢ ½ cup salsa 125 g, Note 3
• ▢ ¼ cup cilantro or parsley, finely chopped
• ▢ ¼ teaspoon cumin
• ▢ ¼ teaspoon coriander
• ▢ ¼ teaspoon cayenne pepper or to taste
• ▢ ½ teaspoon smoked paprika
• ▢ fine sea salt to taste
• ▢ 1 small bag tortilla chips 1.5 oz/ 40 g
• ▢ 1 tablespoon oil

Instructions

• Make the filling: In a large bowl, mix refried beans, grated cheese, chopped roasted peppers, green onions, avocado, grated garlic, salsa, cilantro, and spices. Stir well to combine and slightly crush the avocado. Taste and add a bit of salt if required.

  ½ can refried beans + 2 ½ cups Cheddar / 200 g + 3.5 oz roasted red peppers/ 100 g + 2 green onions + 1 avocado + 2 garlic cloves + ½ cup salsa / 125 g + ¼ cup cilantro + ¼ teaspoon cumin + ¼ teaspoon coriander + ¼ teaspoon cayenne pepper + ½ teaspoon smoked paprika + fine sea salt
• Fill tortillas: Place the tortillas on the working surface. Spread one-sixth of the filling over half of each tortilla and add tortilla chips. Fold the other half of the tortilla over the filling.

  1 small bag tortilla chips/1.5 oz/ 40 g
• Cook quesadillas: Heat a pan over medium heat. Brush with a little of the oil. Reduce the heat to medium-low and add two of the moon-shaped quesadillas. Cook them for about 2 minutes or until the bottom is golden.

  1 tablespoon oil
• Flip them and cook them for 1-2 minutes or until golden on the other side.
• Keep them warm while you cook the rest of the quesadillas.

Notes

1. Tortillas: Whole wheat ones are also great.
2. Cheese: I grated the cheese using the large holes of a box grater and obtained 2 ½ cups from a 7 oz (200 g) piece of cheese.
3. Salsa: Use your favorite brand. I prefer it when it is medium-hot and slightly chunky.

Nutrition

Serving: 2wedges | Calories: 642kcal | Carbohydrates: 61g | Protein: 20g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 48mg | Sodium: 1269mg | Potassium: 438mg | Fiber: 8g | Sugar: 4g | Vitamin A: 954IU | Vitamin C: 13mg | Calcium: 471mg | Iron: 3mg

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