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 by making refried bean quesadillas!
This easy 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 these refried bean quesadillas are in the recipe card below, but here are the basics:
- Place half of your shredded cheeses (cheddar and mozzarella) on one half of each tortilla.
- Top with some refried beans. Then sprinkle over corn, feta cheese, more shredded cheese and corn chips.
- Fold over each tortilla so it’s a half-moon shape.
- Fry the quesadillas (in batches) on both sides in a greased pan. They’re done when the outside is crispy and golden brown, the inside is heated through, and the cheese is nice and melty. Once all the quesadillas are cooked, then cut each quesadilla in half.
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).
Sliced pickled banana peppers or sliced green onion would be a great addition!
Tip: If using banana peppers, pat them dry of any excess moisture before use so they don’t make your quesadillas watery or soggy.
What To Serve With Them
Some of my favourites to serve with these quesadillas are:
- Homemade guacamole
- Salsa
- Hot sauce
- Sour cream or Greek yogurt
- Simple green salad
- Chips and dip
- Rice
Tips for Making This Recipe
- If you like, you can warm your refried beans before assembling and pan-frying the quesadillas. It’s totally up to you!
- Instead of leaving the corn chips whole, you can crumble them up a bit.
- Don’t have corn chips on hand? Try crushing up your favourite tortilla chips.
Hope you love this refried bean 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!
Refried Bean Quesadillas
Ingredients
- 4 ounces shredded mozzarella cheese, divided (about 1 cup)
- 4 ounces shredded cheddar cheese, divided (about 1 cup)
- 6 flour tortillas, each about 7 to 8 inches in diameter
- 2 cups refried beans
- 1 cup canned corn kernels, drained
- 3 ounces crumbled feta cheese, about ¾ cup
- ½ cup corn chips, approximately
- 2 tablespoons olive oil or vegetable oil, to grease pan (about 2 teaspoons per batch)
- Salsa, sour cream and/or guacamole, for serving (optional)
Instructions
- Preheat oven to 200 degrees Fahrenheit so you can keep your quesadillas warm while you are preparing your batches.
- To assemble quesadillas, distribute half of the mozzarella cheese (2 ounces or ½ cup) and half of the cheddar cheese (2 ounces or ½ cup) among one half of each tortilla.
- Spread refried beans on top of cheese (about ⅓ cup of refried beans for each tortilla). If you move some of the cheese while spread out the refried beans, no biggie.
- Distribute corn on top of refried beans. Then top with crumbled feta, remaining half of mozzarella cheese (2 ounces or ½ cup), remaining half of cheddar cheese (2 ounces or ½ cup) and corn chips. Fold over each tortilla so it's a half-moon shape.
- To cook quesadillas, heat 2 teaspoons of olive oil or vegetable oil in a large non-stick frying pan over medium-low heat. Gently swirl the oil around the pan so you get good coverage.Note: Cook the quesadillas in batches, two quesadillas at a time, adding more oil to the pan between batches as necessary.
- Place two quesadillas in the pan. Cook quesadillas for about 2 to 3 minutes on one side.
- Carefully flip quesadillas to the other side and continue to cook for another 2 to 3 minutes or until the outside is crispy and golden brown, the inside is heated through, and the cheese is melted (carefully watch to ensure they don't burn). Transfer cooked quesadillas to a sheet pan and place into a preheated oven to keep warm while you are continuing to cook the remaining quesadillas.
- Repeat process with remaining quesadillas.
- Once all batches are done, cut each tortilla in half so you have 12 pieces in total. Serve as is or with your favourite dipping sauces (salsa, sour cream and guacamole are all yummy). Enjoy!Note: Properly store leftovers in an airtight container in the refrigerator and enjoy within 3 to 4 days. Reheat before serving.
Notes
- If you like, you can warm your refried beans before assembling the quesadillas. It’s totally up to you!
- Instead of leaving the corn chips whole, you can crumble them up a bit.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Sarah
I made these for lunch today! I used some spicy tortillas from Trader Joe’s and they were FABULOUS! I loved the corn and corn chips in them, and my hubs loved them so much that he made a second one for himself! YUM.
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!!
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.