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!

Stack of six refried bean quesadillas next to a lime wedge.

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.

Collage of steps to make refried bean quesadillas.

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.

Stack of four refried bean quesadillas with a taller stack behind it.

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.

Stack of seven refried bean quesadillas.

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

Dawn | Girl Heart Food

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!

5 from 1 vote

Print Recipe Save Recipe

Prep Time 10

Cook Time 18

Total Time 28

Course Main Course

Servings 12 pieces

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 quesadilla 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.

Keyword dinner under 30 minutes, quesadilla recipe

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!