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stack of refried bean quesadillas with cheese.
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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!
Course Appetizer, Main Course, Snack
Cuisine Mexican
Diet Vegetarian
Prep Time 20 minutes
Cook Time 5 minutes
Servings 6 servings
Calories 642kcal
Author Adina

Equipment

  • Large frying pan
  • Spatula/ Turner

Ingredients

  • 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