Bean Cheese Quesadillas (Print Version)

Creamy beans and melted cheese in crispy tortillas make a simple, satisfying dish for any time.

# Components:

→ Main

01 - 8 medium flour tortillas
02 - 1.5 cups canned black or pinto beans, drained and rinsed
03 - 2 cups shredded cheddar, Monterey Jack, or mixed cheese
04 - 2 tablespoons butter or neutral cooking oil

→ To Serve (optional)

05 - Salsa
06 - Sour cream
07 - Sliced avocado or guacamole
08 - Chopped cilantro

# Directions:

01 - Lightly mash the drained beans in a bowl using a fork for easier spreading.
02 - Warm a large skillet over medium heat and add butter or oil to coat the surface.
03 - Place one tortilla in the skillet. Evenly sprinkle 1/4 cup shredded cheese over half of the tortilla, then top with approximately 3 tablespoons mashed beans.
04 - Fold the tortilla in half to enclose the filling.
05 - Cook for 2 to 3 minutes on each side, pressing gently with a spatula, until the exterior is golden and cheese has melted.
06 - Remove from skillet and repeat the assembly and cooking process with remaining tortillas and filling.
07 - Cut quesadillas into wedges and serve warm with desired toppings such as salsa, sour cream, avocado, and cilantro.

# Expert Advice:

01 -
  • Easy to prepare in just 20 minutes
  • Customizable with your favorite beans and cheese for endless variation
02 -
  • Check the tortillas and cheese labels for potential soy allergens
  • This recipe is vegetarian but can be made vegan with plant-based cheese and oil
03 -
  • Use a large skillet to cook multiple quesadillas at once
  • Keep cooked quesadillas warm in a low oven while you finish the batch
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