Refried Bean Quesadillas Recipe
Introduction
Refried bean quesadillas are a quick and delicious meal, perfect for any time of day. Packed with flavorful beans, melted cheese, and fresh salsa, they make a satisfying snack or light dinner that everyone will love.
Ingredients
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp cumin seeds
- 400g can pinto or kidney beans, rinsed and drained
- 2 tsp smoked paprika
- 8 flour tortillas
- 100g cheddar or Gruyère, coarsely grated
- Handful coriander leaves
- 200g tub fresh tomato salsa, plus extra to serve
- Soured cream, to serve
Instructions
- Step 1: Heat the sunflower oil in a large frying pan over medium heat. Add the finely chopped onion and garlic and cook for about 2 minutes until softened.
- Step 2: Add the cumin seeds and cook for an additional minute to release their aroma.
- Step 3: Stir in the rinsed and drained beans, smoked paprika, and a splash of water. Use a potato masher to break the beans down into a rough purée as they heat through. Season generously with salt and pepper.
- Step 4: Spread the refried beans evenly over 4 of the tortillas. Scatter the grated cheese and coriander leaves on top, then spoon over the tomato salsa.
- Step 5: Place the remaining tortillas on top to form sandwiches. Wipe the frying pan clean, then return it to medium heat or use a griddle pan.
- Step 6: Cook each quesadilla for 1 to 2 minutes on each side until the tortillas are crisp and golden, and the cheese has melted.
- Step 7: Serve warm, cut into wedges, with extra tomato salsa and soured cream for dipping.
Tips & Variations
- For a make-ahead option, double the bean mixture and prepare burritos by rolling the filling in tortillas. Place in a baking dish, top with cheese and salsa, then bake at 200°C/180°C fan/gas 6 for 15–20 minutes until hot and bubbly.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a dry frying pan or oven until warmed through and crispy again. Avoid microwaving if you want to keep the tortillas crispy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of beans?
Yes, black beans or cannellini beans work well as alternatives to pinto or kidney beans in this recipe.
What can I use instead of cheese?
You can substitute cheddar or Gruyère with mozzarella, Monterey Jack, or a plant-based cheese for a different flavor or dietary preference.
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Refried Bean Quesadillas Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious and easy-to-make refried bean quesadillas featuring a flavorful mix of mashed pinto or kidney beans, melted cheddar or Gruyère cheese, and fresh tomato salsa, all cooked to crispy perfection on the stovetop. Perfect for a quick lunch or dinner, served with extra salsa and soured cream for dipping.
Ingredients
For the Refried Beans
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp cumin seeds
- 400g can pinto or kidney beans, rinsed and drained
- 2 tsp smoked paprika
- Splash of water
For the Quesadillas
- 8 flour tortillas
- 100g cheddar or Gruyère, coarsely grated
- Handful coriander leaves
- 200g tub fresh tomato salsa, plus extra to serve
- Soured cream, to serve
Instructions
- Prepare the Refried Beans: Heat the sunflower oil in a large frying pan over medium heat. Add the finely chopped onion and garlic and cook for about 2 minutes until softened. Add the cumin seeds and cook for an additional 1 minute to release their aroma.
- Cook and Mash Beans: Add the rinsed and drained beans, smoked paprika, and a splash of water to the pan. Use a potato masher to break down the beans as they warm through, creating a rough purée. Season generously with salt and pepper to taste.
- Assemble Quesadillas: Spread the refried bean mixture evenly over 4 of the tortillas. Sprinkle the grated cheddar or Gruyère cheese and coriander leaves on top of the beans. Spoon fresh tomato salsa over the cheese, then cover each with the remaining tortillas to form sandwiches.
- Heat the Pan: Wipe the frying pan clean with kitchen paper and return it to medium heat, or heat a griddle pan instead.
- Cook Quesadillas: Place each sandwich in the hot pan and cook for 1-2 minutes on each side until the tortillas turn crisp and golden and the cheese melts inside.
- Serve: Cut the quesadillas into wedges and serve warm with extra fresh tomato salsa and soured cream for dipping.
Notes
- Burrito variation: Make a double batch of the beans and divide between 4 tortillas, roll them up, place in a baking dish, top with cheese and salsa, then bake at 200°C/180°C fan/gas mark 6 for 15-20 minutes until hot and bubbly.
- For a vegetarian version, ensure cheese and sour cream are suitable for vegetarians.
- You can substitute sunflower oil with olive oil if preferred.
- For added heat, consider adding some chopped chili or hot sauce to the bean mixture or salsa.
- Use gluten-free tortillas for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: refried bean quesadillas, easy quesadilla recipe, vegetarian quesadillas, Mexican-inspired, quick lunch, dinner recipe
