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!
Hey 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 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 and the inside is warmed through and the cheese is nice and melty.
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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.
Feta was used, but queso fresco would be another yummy option here.
If you like, you can warm your refried beans before assembling the quesadillas. It’s totally up to you!
Store leftovers in a covered container in the fridge and enjoy within a few days. The best way to warm leftover quesadillas is in a non stick pan until the filling warms and the cheese melts. They stay nice and crispy that way!
Hope you love this vegetarian quesadilla recipe as much as we do!
Until next time, take care and chit chat again soon,
Dawn
Make these refried bean quesadillas? That’s awesome! Love it if you left a comment and rating below. Many thanks!
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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 3/4 cup)
- 1 cup canned corn , drained
- 1/2 cup corn chips (approximately)
- 6 flour tortillas (about 7 to 8 inches in diametre)
- cooking spray or oil
Instructions
- Preheat oven to 200 degrees Fahrenheit so you can keep your quesadillas warm while you are preparing your batches.
- To assemble, spread half of mozzarella and cheddar cheese on one half of each tortilla.
- Spread refried beans on top of cheese (about 1/3 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.
- Grease a 12 inch non stick pan with some cooking spray or oil (about 1 teaspoon or so of oil per batch) and cook tortillas in batches (I cooked two at a time). Heat for about 2 to 3 minutes on medium low heat. Carefully flip with a large spatula to cook other side for about 2 to 3 minutes or until outside is crispy and golden and inside is warmed through and cheese has melted.
- Cut each tortilla in half so you have 12 pieces in total. Serve with your favourite dipping sauces. Enjoy!Note: The quantity of quesadillas can vary, if you use tortillas smaller or larger than the ones used here.
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.
- Feta was used, but queso fresco would be another yummy option here.
- If you like, you can warm your refried beans before assembling the quesadillas. It’s totally up to you!
- Store leftovers in a covered container in the fridge and enjoy within a few days. The best way to warm leftover quesadillas is in a non stick pan until the filling warms and the cheese melts. They stay nice and crispy that way!
Nutrition (estimate only)
