Bean Cheese Quesadillas

A quick, comforting classic featuring creamy beans, melted cheese, and crispy golden tortillas & perfect for a speedy lunch or snack.

I first made these bean & cheese quesadillas on a busy weeknight when everyone was hungry & no one wanted to wait. The crispy tortilla and melty cheese won over even my picky eater!

Ingredients

• Flour tortillas: 8 medium; soft and easy to fold.
• Canned beans: 1½ cups (black beans or pinto beans), drained and rinsed.
• Shredded cheese: 2 cups (cheddar, Monterey Jack, or a blend).
• Butter or neutral oil: 2 tablespoons for crisping tortillas.
• Salsa: To serve (optional).
• Sour cream: To serve (optional).
• Sliced avocado or guacamole: To serve (optional).
• Chopped cilantro: To serve (optional).

Instructions

Mash beans:

In a bowl, lightly mash the beans with a fork for easier spreading (optional).

Heat skillet:

Heat a large skillet over medium heat and add a small amount of butter or oil.

Layer filling:

Place a tortilla in the skillet. Sprinkle ¼ cup of shredded cheese evenly over half the tortilla, then add about 3 tablespoons of beans.

Fold tortilla:

Fold the tortilla in half to cover the filling.

Cook quesadilla:

Cook for 2-3 minutes on each side, pressing gently with a spatula, until the tortilla is golden and the cheese is melted.

Repeat:

Remove from the skillet and repeat with the remaining tortillas, beans, and cheese.

Serve:

Slice quesadillas into wedges and serve hot with your favorite toppings.

Save It

My kids love to help layer the beans and cheese & watching the quesadillas sizzle in the pan brings everyone into the kitchen. It's become a favorite after-school snack and quick dinner idea.

Required Tools

Large skillet or griddle, spatula, optional mixing bowl, and a sharp knife for slicing.

Allergen Information

Contains wheat and dairy. Check tortilla and cheese labels for possible soy, and verify all ingredients for hidden allergens if needed.

Nutritional Information

Each serving contains around 350 calories, 16 g fat, 36 g carbs, and 15 g protein.

Save It

Serve these quesadillas hot & fresh for the best texture. They're always a hit whether for a busy lunch or late-night craving.

Recipe FAQs

→ What type of beans work best for these quesadillas?

Black beans or pinto beans are ideal as they provide a creamy texture and mild flavor that complements the cheese well.

→ Can I use other types of cheese?

Yes, cheddar and Monterey Jack are classic choices, but you can use any cheese that melts easily such as mozzarella or a cheese blend.

→ How do I make the tortillas crispy without burning them?

Cook on medium heat for 2-3 minutes per side and press gently with a spatula to ensure even crisping without burning.

→ Are there good additions for extra flavor?

Sautéed onions, diced tomatoes, or chopped jalapeños add extra depth and spice to the filling.

→ What are some alternative options for a vegan version?

Use plant-based cheese and substitute butter with neutral oils to make this dish vegan-friendly.