These Easy Refried Bean Quesadillas are a delicious way of using up leftover refried beans! Better still, you only need 3 ingredients and they are ready in less than 20 minutes… Serve with homemade salsa and/or guacamole for extra deliciousness!
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Got leftover refried beans? Make quesadillas!
So you’ve had a fabulous Mexican or Tex-Mex feast. But now you have leftover refried beans… maybe some leftover salsa or guacamole too… If that’s you, you are going to love this easy peasy recipe!
These Easy Refried Bean Quesadillas take less than 20 minutes to make, and use only 3 ingredients and 1 pan…
But the result is so good, you’ll be wishing you had more leftovers, to make them again!
No leftover refried beans?
No problem! Make my quick and easy homemade refried beans – they take just 15 minutes to make and are so much tastier than store-bought!
Easy Homemade Refried Beans
How to make Refried Bean Quesadillas
These Easy Refried Bean Quesadillas are so easy to make!
All you need to do is place 2 tortillas on a board. Spread the top half of each tortilla with a thin coating of refried beans, then sprinkle over some grated mozzarella. Fold each tortilla in half and then fry until brown on the bottom. Flip the tortillas and cook until browned on the other side too.
Repeat until all your quesadillas are cooked. (I recommend preparing the next 2 quesadillas, while the previous 2 are frying to speed the process.) Once all the quesadillas are cooked, place them on a chopping board and cut each quesadilla in half. Easy Peasy!
(Full recipe given in the recipe card below.)
What to serve with Refried Bean Quesadillas
I recommend serving these delicious quesadillas with homemade salsa, homemade guacamole, and/or sour cream, and a simple green side salad for a quick lunch or light dinner.
Alternatively serve these quesadillas with all your Mexican and Tex-Mex favourites for a big Mexican-inspired feast!
(Show here with Salsa Roja, Easy 4-Ingredient Guacamole and Easy Turkey Fajitas.)
What to drink with Refried Bean Quesadillas
My favourite wine pairing for these quesadillas is a gutsy, fruity Sauvignon Blanc from somewhere like Chile, South Africa or New Zealand. Other good white options include a bright sunshine filled Chardonnay from somewhere like Chile or Australia, or a South African Chenin Blanc.
If you prefer red, then I recommend going for something like a fruity Chilean Merlot or Carmenère, a Primitivo from Italy or a Zinfandel from the USA.
If you love these Refried Bean Quesadillas, then you might also like to try these recipes!
- Chicken Tinga Tacos
- Easy Turkey Fajitas
- Easy Sheet Pan Chicken Fajitas
- Easy Beef Enchiladas
- Easy Peasy Chilli Con Carne
- Easy One Pot Chicken Fajita Pasta Bake
Easy Turkey Fajitas
What to do with leftover Refried Bean Quesadillas?
Technically, you should not re-heat food which has already been re-heated once. So from a food safety point of view, I cannot recommend reheating these Refried Bean Quesadillas.
However, in reality, because these Refried Bean Quesadillas do not contain any meat, rice or other ‘high risk’ foods, in my experience they are fine to reheat again once. However I cannot recommend you do that, and if you reheat them, you very much do that at your own risk!
In any case, you can absolutely eat these quesadillas cold the next day, if you want. They make for a very delicious packed lunch!
Can you freeze Refried Bean Quesadillas?
Again, because it is standard food safety advice to not reheat food more than once, I cannot recommend freezing and reheating these Refried Bean Quesadillas.
If you want to take the risk, there is no other reason why these Refried Bean Quesadillas can’t be frozen and reheated. But, again, you very much do so at your own risk!
If you like this recipe…
…you might also like:
Easy Refried Bean Quesadillas
Ingredients
Refried Bean Quesadillas
- ½ quantity homemade refried beans (Or 250-300g shop bought refried beans)
- 8 medium tortillas (I use Old El Paso)
- 160 g grated mozzarella (See Note 1)
To Serve
- Homemade Salsa, Homemade Guacamole, and/or sour cream (optional)
- Salad leaves (optional)
Instructions
- Place an oven-proof plate in an oven set to 120C / 100C fan / gas mark½ / 250F.
- Place 2 tortillas on a board. Spread the top half of each tortilla with a thin coating of refried beans, then sprinkle over roughly 20g (¾oz) mozzarella on each half.
- Fold the each tortilla in half and press down lightly, so the top half sticks to the filling.
- Place a non-stick frying pan over a medium heat for 1 minute to heat up.
- Place the 2 filled tortillas into the dry pan and fry until medium brown on the bottom (approximately 45 seconds).
- Flip the 2 filled tortillas (I find a fish slice under the tortilla and a hand on top works best) and cook until medium brown on the other side (approximately 45 seconds).
- Take the plate out of the oven. Transfer the cooked quesadillas to the plate and return the plate to the warm oven.
- Repeat until all your quesadillas are cooked and in the oven. (I recommend preparing the next 2 quesadillas, while the previous 2 are frying to speed the process.)
- Once the last 2 quesadillas are in the oven, cook the whole plate of quesadillas for 2 more minutes in the oven, then remove. Place all your quesadillas on a chopping board and cut each quesadilla in half.
- Serve with Homemade Salsa, Homemade Guacamole, and/or sour cream, and a side salad for a quick lunch or light dinner.
- Alternatively serve with all your Mexican-inspired favourites for a big Mexican-inspired feast!
Notes
- You can use cheddar if you prefer, or a mix of the two!
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Disclosure
This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
Jill says
My husband and I had these refried bean quesadillas for dinner last night. I used tinned refried beans and divided the recipe in half. The quesadillas were delicious, and so easy to make. Thanks for the recipe, Eb! I will definitely be making these again.
Eb Gargano says
Aw, that’s so great to hear! Thank you for this lovely review and 5* rating 😀