Refried Bean Quesadillas
Tortilla wraps filled with refried beans, salsa and cheese, folded, then fried or griddled until crunchy on the outside, hot and melting in the middle. Irresistible for lunch or dinner.
Can be made with either tinned refried beans or homemade spicy refried beans.
It's recommended that you read the accompanying blog post before starting the recipe.
Ingredients
- 2 large flour tortillas
- 150 g refried beans (see Recipe Notes)
- 4 tbsp fresh salsa (see Recipe Notes)
- 100 g grated cheese (e.g. Cheddar, Manchego, semi-hard mozzarella) Can be increased to 120g
- 1 - 2 tsp oil (or cooking spray)
Instructions
-
Divide the refried beans between the two tortillas, spreading over one half of each and leaving a bare edge all around.
Sprinkle the fresh salsa over the refried beans.
Sprinkle the cheese over the salsa.
Fold the tortillas in half and gently press down.
Tip: if you only have a small frying pan, you can cut the tortillas in half before filling then folding.
-
Heat a large frying pan, griddle, or electric tabletop grill (paid link) to medium and brush over 1 tsp of the oil, or spray with cooking spray.
-
When hot put in the folded tortillas (if they don't both fit, you can cook in batches or use two pans).
Cook until the undersides are golden brown (2 - 3 minutes)
Carefully turn (add the remaining tsp of oil or spray again if necessary) then cook for another 2 - 3 minutes or until both sides are crispy, the filling hot, and the cheese melting.
Tip: for an extra crispy outside you can cook for longer, turning as often as necessary.
-
When done, remove to a board and cut each tortilla into 2, 3, or 4 quesadillas.
Serve straight away, with dipping sauce if liked (e.g. chilli, soured cream, guacamole).
Best eaten straight away. Storing not recommended.
Recipe Notes
Refried Beans or frijoles refritos can be bought in cans, although homemade is easy and much nicer. For filling quesadillas I recommend my spicy Refried Beans.
Fresh salsa. An easy homemade vegetable salsa that goes well in quesadillas: mix together finely chopped red and green pepper, deseeded tomatoes (not too many or the salsa will be too wet), onion, fresh and/or pickled chilli, and coriander leaf. Season with salt and add a squeeze of lime. Optional: add a few pinches of ground cumin, smoked paprika, and chilli flakes.