These quesadillas turn a can of beans, four tortillas and grated cheese into a quick lunch or casual dinner. The basic version is deliberately simple, leaving room for extra vegetables, spice or cooked protein.
Cook · Recipe
Bean and Cheese Quesadillas
Crisp bean and cheese quesadillas made with four tortillas, a can of beans and plenty of melting cheese, ready in about 25 minutes.
At a glance
Recipe summary
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- Makes 4 quesadillas
- Skill
- Easy
What you need
Ingredients
Metric US Ingredient
4 large 4 large flour tortillas
425 g 15 oz black or pinto beans One can, drained and rinsed.
200 g 2 cups grated melting cheese Cheddar, Monterey Jack or a mixture.
Pinch Pinch salt
As needed As needed salsa, soured cream or guacamole Optional, to serve.
How to make it
Method
- Lay the 4 tortillas on a clean work surface.
- Drain and rinse the 425 g beans. Lightly mash them with a fork so they spread without rolling out of the quesadillas.
- Spread the beans over one half of each tortilla. Divide the 200 g grated cheese over the beans and add a small pinch of salt.
- Fold each tortilla over the filling and press gently.
- Heat a dry frying pan or griddle over medium heat. Cook the quesadillas one or two at a time for 2 to 3 minutes on the first side.
- Turn carefully and cook for about 2 minutes more, until both sides are crisp and the cheese has melted.
- Rest for 1 minute, cut into wedges and serve with any chosen salsa, soured cream or guacamole.
Useful notes
Equipment
- Large frying pan or griddle
- Spatula
- Fork or potato masher
- Sharp knife or pizza cutter
Substitutions
- Use corn or gluten-free tortillas where required, checking that they are large enough to fold.
- Try smoked cheese, pepper Jack or a dairy-free melting cheese instead of cheddar.
- Add cooked chicken, steak, prawns, jalapeños or roasted peppers, keeping the filling thin enough to heat through.
Allergen notes
- Flour tortillas usually contain wheat and gluten.
- Cheese and soured cream contain milk.
- Check dairy-free cheese and prepared dips for additional allergens.
Storage
Quesadillas are best served immediately. Cool leftovers promptly and refrigerate for up to 2 days. Reheat in a dry frying pan or oven to restore the crisp exterior.
Tips
- Mashing the beans lightly helps the filling stay in place.
- Medium heat gives the cheese time to melt before the tortilla burns.
- Do not overfill the tortillas; a thin even layer produces the crispest result.