Refried Bean And Cheese Quesadillas

Ingredients

• 1 pieceflour tortilla
• 1 canrefried beans
• 115 g (1 cup)shredded cheese, such as cheddar
• 15 ml (1 tablespoon)oil, for frying

Instructions

1. 1

   Heat the oil

   Warm 15 ml (1 tablespoon) of oil in a frying pan over medium-high heat.

2. 2

   Spread the beans

   Spread the refried beans evenly over one half of each tortilla.

3. 3

   Add the cheese

   Sprinkle the shredded cheese over the beans on each tortilla.

4. 4

   Fold the tortillas

   Fold each tortilla in half so it covers the filling.

5. 5

   Arrange in the pan

   Place the assembled quesadillas in the frying pan.

6. 6

   Cook the first side

   Cook for 3 minutes, or until the underside is golden brown and crisp.

7. 7

   Cook the second side

   Flip the quesadillas and cook for another 2 minutes, until the cheese has melted and the beans are hot.

8. 8

   Cut if desired

   Remove the quesadillas from the pan and cut each in half, if you like.

9. 9

   Serve hot

   Serve straight away.

What are refried bean quesadillas?

Quesadillas are a Mexican dish made by filling a tortilla, folding it over and cooking it until the outside is browned and the filling is hot. Refried beans and cheese make a simple, hearty combination.

Here, the filling stays straightforward, while a hot pan gives the tortilla a crisp surface and melts the cheese. The result is quick to prepare and easy to cut into portions.

Nutrition and macros by portion

The nutrition label shows one serving as written: 158 calories, 9g protein, 8g carbs, 10g fat.

The tortilla supplies most of the carbohydrates, while the oil and cheese contribute much of the fat; the beans and cheese provide protein. Serve with vegetables or a fresh salad to add a lighter, crisp accompaniment.

The filling

Refried beans: spread them in an even layer over half of each tortilla so the filling is distributed and warms through as the quesadilla cooks.

Cheese: sprinkle it over the beans rather than leaving it in one thick pile. Cheddar works well, but the recipe allows another shredded cheese of your choice.

Getting a crisp tortilla

Pan heat: begin with the oil over medium-high heat, as directed, and place the folded quesadillas into the warmed pan. Keep an eye on the underside so it browns without scorching.

Turning: flip after about 3 minutes, once the first side is golden and crisp. Cook the other side for another 2 minutes, allowing the cheese to melt and the beans to heat through.

How to tell when they are ready

The tortilla should be browned and crisp on the outside. If it colours quickly but the cheese has not melted, reduce the heat so the filling has more time to warm.

When you lift a quesadilla, the folded edge should hold its shape and the filling should feel hot. Let it sit briefly after taking it from the pan before cutting, to make serving neater.

Timing and pan space

The stated cooking time is 3 minutes on the first side and 2 minutes on the second. The exact browning can vary with the pan and hob, so use the colour and melted cheese as your cues.

Arrange the quesadillas without crowding the pan. If they do not fit comfortably, cook them in batches rather than stacking them while they brown.

What to serve alongside

Serve the quesadillas hot, as the method suggests. A fresh salad or sliced vegetables can make the meal feel more balanced alongside the beans, cheese and tortilla.

For a more substantial meal, pair them with a simple side of rice or vegetables. Keep any extra sides separate until serving so the tortilla stays crisp.

Recipe notes & tips

• Spread the beans evenly so each bite has filling.
• Use a broad spatula to turn the folded tortillas without losing the filling.
• Watch the tortilla closely once it enters the hot pan, as browning can happen quickly.
• Cook in batches if the pan is too crowded.
• Cut the quesadillas after cooking for easier serving.

Variations

• Choose another cheese: use your favourite shredded cheese in place of cheddar.
• Add vegetables: serve with sliced fresh vegetables for a crisp contrast.
• Make smaller portions: cut the cooked quesadillas into smaller pieces for sharing.
• Serve with rice: add a side of rice to make the meal more substantial.

Common mistakes to avoid

• Uneven bean layer: spread the beans across the tortilla half so the filling heats consistently.
• Overcrowded pan: cook in batches so the quesadillas have room to brown.
• Heat too high: lower the heat if the tortilla darkens before the cheese melts.
• Flipping too soon: wait until the first side is golden and crisp before turning.
• Cutting straight away: let the quesadillas rest briefly so the filling is less likely to spill.

How to store

Refrigerate leftover quesadillas in a sealed container and eat within 3 days. Reheat in a frying pan until warmed through and crisp; microwaving will soften the tortilla.

Frequently asked questions