Cheesy Refried Bean Quesadillas
These Cheesy Refried Bean Quesadillas are absolutely addictive and easy to make. Plenty of carbs, cheese, veggies, and spices make this dish absolutely flavorful and satisfying. It makes a nutritious, quick, and easy vegetarian meal option which is loaded with protein.
Quesadillas make a perfect weeknight dinner or kids lunch box recipe. If you are craving for some cheesy Mexican food, this refried bean quesadillas recipe is comfort food to the max:)
Refried Beans are a mix of mashed beans with some flavorful spices. Mostly these are made with pinto beans but other beans like black beans or red kidney beans are used in some parts of Mexico.
If you are vegetarian or vegan, keep an eye on the ingredients list while shopping for canned refried beans. Along with the beans and water, lard is a commonly added ingredient to canned refried beans (and in the Mexican restaurants) to add fatty flavor and texture. Most grocery stores carry fat free or vegetarian refried beans, containing mashed beans, spices, and plant based oil or no oil.
Cheesy refried bean quesadillas recipe uses very affordable ingredients and gets ready in under 30 minutes! Make it a perfect crowd pleasing recipe for get-togethers. Quesadillas are generally loved by everyone from kids to the elderly.
This dish is made by using minimal ingredients yet packed in a whole lot of flavors to satisfy your taste buds. Onions and peppers are sautéed to add tons of flavors in the dish. Canned refried beans are cooked together with garlic cloves and onions by adding some spices. Everything is topped with Mexican blend cheese for a bursting cheesy goodness. Wheat flour tortillas are cooked on a skillet with some oil until crispy and perfect.Â
I love serving the refried bean quesadillas with some chips, salsa, guacamole, and sour cream for dipping. These taste absolutely incredible on their own as well.
Table of Contents
Ingredients
Veggies
- Onions
- Red bell pepper
- Green bell pepper
- Red chili powder
- Onion powder
- Garlic powder
- Salt
- Oil
Refried Beans Mix
- Onions
- Garlic
- Cilantro
- Refried beansÂ
- Chili powder
- Cumin powder
- Salt
- Oil
- Wheat tortillas
- Mexican blend cheese
- Oil for frying
Cheesy Refried Bean Quesadillas Step By Step Recipe
Sautéed Veggies
Heat some oil in the skillet on medium heat, add sliced onions, and sauté for 3-4 minutes.
Transfer the sliced mixed bell peppers and sauté for 3 minutes.
Turn off the stove and combine all the spices and salt.
Transfer the veggies to a bowl and set aside.
Refried Beans Mix
Add some water in the same pan, stir, and discard the water. Wipe down the pan with a paper towel to remove the excess residues.
Heat some oil in a pan on medium heat, add chopped garlic, and sauté for 15 seconds.Â
Next, add the chopped onions, and sauté them for 3-4 minutes.
Transfer the refried beans, cumin powder, red chili powder, salt, and mix everything well for 30 seconds.
Add 1/4 cup water, mix, and cook for about 3-4 minutes. Transfer the cilantro, mix, turn off the heat, and set it aside.
Assembling
Take 3 heaped tbsp of the refried beans mixture and evenly spread it on half of each tortilla.
Equally divide the sautéed veggies over the bean mixture on each tortilla and some shredded cheese on top.
Fold the non filling side of the tortilla over the filling side.
Frying
Heat a skillet on medium-high heat. Once hot, lower the heat to medium, and drizzle some oil.
Place 1 or 2 quesadillas depending on the size of a pan and drizzle some oil on top. Cook each quesadilla for about 2 minutes until golden brown.
Flip and cook the other side for about 1 minute or until it looks perfectly crispy and all the cheese melts down. Flip one more time for about 30 seconds. Cut the quesadillas into half once they are slightly cool and serve.
Tips For Making Cheesy Refried Bean Quesadillas
- Make sure to shop for canned vegetarian refried beans if you are vegan or vegetarian.
- Cook the vegetables tender and crunchy for the best texture in the recipe.
- Fry the quesadillas until golden brown with crispy edges is very important for an amazing taste.
- Placing the hot quesadillas on a wire rack is very important if you are going to consume it after a while. This allows the air to circulate, keeping them crispy from the outside and from making them soggy.Â
Variations
- You can use homemade refried beans for the best tasting recipe. Make sure to use 2 cups for making 8 quesadillas.
- I have used a Mexican blend cheese in the recipe. You can use a mix of monterey jack and cheddar cheese as well. To make it a vegan recipe, use some vegan cheese instead.
- Squeeze some lime juice in the veggies for some tart flavors.
- Use your favorite tortillas for this recipe.
- Place a tortilla, cover it with some cheese, layer it with some refried bean mix, some veggies, then another layer of cheese, and cover with another tortilla on top. Cook it in a skillet with some oil and cut into 4 parts before serving.
- Increase the quantity of cheese or layer it two times for double cheese quesadillas.
How To Store Cheesy Refried Bean Quesadillas?
Store the sautéed veggies and refried beans mixture in different airtight containers for 4 days in a refrigerator. Once you are ready to eat, take the containers out from the fridge and use the required portion, assemble, and fry the quesadillas for a quick meal fix.
Place the hot quesadillas on a wire rack by keeping a baking tray underneath. Let the air circulate to keep them crispy and non soggy. Once they cool down, you can safely store them for later use. Quesadillas can be stored in an airtight container for 4 days in a refrigerator. Reheat them in the oven or in the skillet and enjoy!
How To Serve Cheesy Refried Bean Quesadillas?
These taste amazing on their own. Serve them with homemade guacamole, salsa, or sour cream for dipping. Serve them with some nachos or chips.
Other Mexican Inspired Recipes:
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Recipe Card
Cheesy Refried Bean Quesadillas
Ingredients
Veggies
- 1 large Onions sliced
- 1 large Red bell pepper sliced
- 1/2 medium Green bell pepper sliced
- 1/2 tsp Red chili powder
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- 1/4 tsp Salt
- 2 tsp Oil
Refried Beans Mix
- 1 medium Onion finely chopped
- 3 large Garlic cloves finely chopped
- 2 tbsp Cilantro chopped
- 1 16 oz Refried beans canned or 2 cups homemade
- 1/2 tsp Red chili powder
- 1/2 tsp Cumin powder
- 1/4 tsp Salt or as required optional
- 2 tsp Oil
- 8 Wheat tortillas
- 1 cup Mexican blend cheese
- 8 tsp Oil for frying
Instructions
Sautéed Veggies
- Heat some oil in the skillet on medium heat, add sliced onions, and sauté for 3-4 minutes.
- Transfer the sliced mixed bell peppers and sauté for 3 minutes.
- Turn off the stove and combine all the spices and salt.
- Transfer the veggies to a bowl and set aside.
Refried Beans Mix
- Add some water in the same pan, stir, and discard the water. Wipe down the pan with a paper towel to remove the excess residues.Â
- Heat some oil in a pan on medium heat, add chopped garlic, and sauté for 15 seconds.
- Next, add the chopped onions, and sauté them for 3-4 minutes.
- Transfer the refried beans, cumin powder, red chili powder, salt, and mix everything well for 30 seconds.Â
- Add 1/4 cup water, mix, and cook for about 3-4 minutes. Transfer the cilantro, mix, turn off the heat, and set it aside.
Assembling
- Take 3 heaped tbsp of the refried beans mixture and evenly spread it on half of each tortilla.
- Equally divide the sautéed veggies over the bean mixture on each tortilla and some shredded cheese on top.
- Fold the non filling side of the tortilla over the filling side.
Frying
- Heat a skillet on medium-high heat. Once hot, lower the heat to medium, and drizzle some oil.
- Place 1 or 2 quesadillas depending on the size of a pan and drizzle some oil on top. Cook each quesadilla for about 2 minutes until golden brown.
- Flip and cook the other side for about 1 minute or until it looks perfectly crispy and all the cheese melts down. Flip one more time for about 30 seconds. Cut the quesadillas into half once they are slightly cool and serve.
Notes
- Make sure to shop for canned vegetarian refried beans if you are vegan or vegetarian.Â
- Cook the vegetables tender and crunchy for the best texture in the recipe.Â
- Fry the quesadillas until golden brown with crispy edges is very important for an amazing taste.Â
- Placing the hot quesadillas on a wire rack is very important if you are going to consume it after a while. This allows the air to circulate, keeping them crispy from the outside and from making them soggy.
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