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!
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!
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 it’s 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.
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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
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!
Refried Bean Quesadillas (with corn and chips)
- 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 (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)
- 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. Fold over each tortilla so it's a half-moon shape.Note: The quantity of quesadillas you yield may vary, if you use tortillas smaller or larger than the ones used here.
- To cook quesadillas, grease a 12-inch non-stick pan with some cooking spray or oil (about 1 teaspoon or so of oil per batch). Heat over medium-low heat.Note: Cook the quesadillas in batches, two quesadillas at a time, adding more cooking spray or oil to the pan between batches.
- 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 and the inside is warmed through and cheese has melted (carefully watch to ensure they don't burn). Transfer cooked quesadillas to a baking sheet 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 with your favourite dipping sauces (salsa, sour cream and guacamole are all yummy). 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.
- Instead of leaving the corn chips whole, you can crumble them up a bit.
- 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.