Quesadillas using refried beans? Oh yeah! Delicious! These refried bean quesadillas are chock-full of homemade refried beans, plenty of cheese, corn and chips. They’re crispy on the outside and so tasty inside. Sure to be a favourite!
Hi friends!
Remember that refried bean recipe I recently shared?
Well, today I’m putting those pinto beans to good use …
With refried bean quesadillas!
This vegetarian quesadilla recipe is chock-full of hearty refried beans, three types of cheese, corn and crunchy corn chips for good measure.
These are seriously easy and so good!
Fan of quesadillas? Check out these black bean quesadillas and ground turkey quesadillas!
How to Make Quesadillas with Refried Beans
Full details on how to make refried bean quesadillas are in the recipe card below, but here are the basics:
- Place half of your shredded cheese on one half of each tortilla.
- Top with some refried beans. Spread ’em out. If you move some of the cheese, no biggie.
- Sprinkle some corn on top of the beans.
- Then, crumble over some feta.
- Top with more shredded cheese.
- Corn chips go next for crunch!
- Fold over each tortilla so you have a ‘half-moon’ shape.
- Fry tortillas (in batches) in a greased pan.
- Turn to cook other side. They’re done when the outside is crispy and golden, the inside is heated through, and the cheese is nice and melty.
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
Can I Use Store-Bought Refried Beans?
For sure! If you don’t want to mess around with making your own, simply use store-bought and things will still be delish!
Can I Add More Toppings?
You sure can! Just keep in mind that there’s only so much stuff you can fit in a tortilla (and the size you use can have an impact on how much filling you can stuff in ’em).
Banana peppers or green onion would be a great addition!
Tip: If using banana peppers, pat ’em dry before use so they don’t make your quesadillas watery or soggy.
What to Serve With Quesadillas
- Homemade guacamole
- Restaurant-style salsa
- Hot sauce
- Sour cream or Greek yogurt
- Baked black beans (makes for a delicious side)
- Simple green salad
- Chips and dip
- Rice
More Tips and Variations
Instead of leaving the corn chips whole, you can crumble them up a bit.
Speaking of corn chips, don’t have those on hand? Try crushing up your favourite tortilla chips.
If you like, you can warm your refried beans before assembling and pan-frying the quesadillas. It’s totally up to you!
Hope you love this vegetarian quesadilla recipe as much as we do!
If you make these refried bean quesadillas, be sure to leave a comment below. Love to know how you enjoyed!
Let’s Be Social!
Follow Girl Heart Food on Facebook, Instagram, Pinterest and Twitter for all the latest delicious eats! Oh, and don’t forget to subscribe to our newsletter!
Refried Bean Quesadillas (with corn and chips)
Ingredients
- 2 cups refried beans
- 4 ounces shredded mozzarella cheese (about 1 cup)
- 4 ounces shredded cheddar cheese (about 1 cup)
- 3 ounces crumbled feta cheese (about ¾ cup. Opt for a vegetarian variety to keep these quesadillas vegetarian, if needed).
- 1 cup canned corn , drained
- ½ cup corn chips (approximately)
- 6 flour tortillas (about 7 to 8 inches in diameter)
- Cooking spray or oil (to grease pan)
Instructions
- Preheat oven to 200 degrees Fahrenheit so you can keep your quesadillas warm while you are preparing your batches.
- To assemble quesadillas, spread half of mozzarella and cheddar cheese on one half of each tortilla.
- Spread refried beans on top of cheese (about ⅓ cup of refried beans for each tortilla).
- Distribute corn on top of beans. Top with crumbled feta, remaining mozzarella and cheddar cheese and corn chips.Note: The quantity of quesadillas you yield may vary, if you use tortillas smaller or larger than the ones used here.
- Grease a 12-inch non-stick pan with some cooking spray or oil (about 1 teaspoon or so of oil per batch) and place over medium-low heat.Note: Cook quesadillas in batches (I cooked two at a time), greasing pan (as necessary) between batches)
- Once pan is ready, cook quesadillas for about 2 to 3 minutes. Carefully flip with a large spatula to cook other side for about 2 to 3 minutes or until outside is crispy and golden and the inside is warmed through and cheese has melted.Note: You can place cooked quesadillas on a sheet pan in a preheated oven while you are finishing your batches.
- Once done, cut each tortilla in half so you have 12 pieces in total. Serve with your favourite dipping sauces. Enjoy!Note: Enjoy immediately or store leftovers in an airtight container in the refrigerator and enjoy within 3 to 4 days. Reheat when ready to enjoy.
Notes
- Instead of leaving the corn chips whole, you can crumble them up a bit.
- Speaking of corn chips, don’t have those on hand? Try crushing up your favourite tortilla chips.
- If you like, you can warm your refried beans before assembling the quesadillas. It’s totally up to you!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Shashi
Dawn I’m going to start calling you the quesadilla queen! These (like your other quesadillas) look phenomenal! Simply love the creamy regrows beans you used in these ! I could easily devour that whole bunch!
Happy Tuesday!
Dawn - Girl Heart Food
You’re too kind, Shashi! Thank you so much!
Shashi
Dawn I’m going to start calling you the quesadilla queen! These (like your other quesadillas) look phenomenal! Simply love the creamy regrows beans you used in these ! I could easily devour that whole bunch!
Happy Tuesday!
Dawn - Girl Heart Food
Lol! Thank you Shashi!!
David @ Spiced
*mind blown* corn chips in a quesadilla!? And here I thought quesadillas couldn’t get any better! Adding the corn chips for a crunch factor is such a good idea, Dawn. I used to put corn chips on my sandwiches when I was a kid, so this is just a little variation on that – I love it! And the homemade refried beans here? Yum! Those beans went to a good use in this quesadilla! I’m craving one for lunch today now. 🙂
Dawn - Girl Heart Food
Lol! Thank you David!! I’m craving them right now too 😉
Kathy @ Beyond the Chicken Coop
Wait – What??? Corn chips IN the quesadilla??? What a brilliant idea! I’m loving the whole crunch factor right inside the quesadilla! These are looking soooo good!
Dawn - Girl Heart Food
Yep!! Thank you Kathy 🙂
Jennifer @ Seasons and Suppers
You make the most delicious quesadillas! Loving this refried beans version. An easy and delicious meal, for sure 🙂
Dawn - Girl Heart Food
Thank you Jennifer! Definitely 🙂
Alexandra Cook
I love quesadillas and these are no exception – they look SO delicious, Dawn! I would be happy to eat them anytime of day!
Dawn - Girl Heart Food
Thank you so much, Alex!!
Kelsie | the itsy-bitsy kitchen
Quesadillas are one of my fave go-tos when I’m in a hurry and hungry. These look PERFECT! I’m definitely trying these soon! And I love the suggestion of using banana peppers–totally adding them!
Dawn - Girl Heart Food
Same here! Thank you Kelsie!! Enjoy 🙂
Marissa
Quesadillas are a staple in our house and these look amazing! Definitely going on our menu!
Dawn - Girl Heart Food
Ours too! Enjoy, my friend 🙂