Home » We Are Meatless On Monday » Refried Bean and Cheese Quesadillas {A Meatless Monday Recipe
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It’s Meatless Monday!Are you feeling like having some Mexican food for dinner? If so, here’s a quick and easy recipe for Refried Bean andCheese Quesadillas! These refried bean and cheese quesadillas, are filled with refried beans, and cheese and can be made with unlimited vegetarian filling and toppings, including poblano peppers, salsa, black olives, pickled jalapenos, black olives, and extra cheese.
Here’s how we make them:
In a small pot, warm the refried beans, over medium-low heat.
It is best to build the quesadilla in the pan in which it is going to be cooked in. That way there is less chance of everything falling apart before you get it to the pan. Set a cast iron frying pan, over medium heat. Add 1 tablespoon of butter; melt and spread around the pan.**
Lay a tortilla on a plate or flat surface. Spoon some of the warmed refried beans onto it and smooth out all over the tortilla as you were icing a cake. Leave about ½-inch of space around the outer edge and place it in the preheated pan.
Quickly, add the cheese and optional peppers.
Top with another bean-covered tortilla. This time turn the beans down so that it sandwiches the other ingredients underneath.
Let the quesadilla cook for about 1 to 1 ½ minutes before flipping***.
Flip and allow the other side to crisp for 1 to 1 ½ minutes.
Carefully slide onto a plate. We always use a pizza cutter to slice it up as you would a pizza.
Garnish with any toppings you choose.
Recipe Notes:
* With tacos, we always use corn tortillas. But with quesadillas, you need the pliability of flour tortillas to hold the cheese and the filling together. It needs to withstand the flip
**Flour tortillas absorb a lot of oil, so you only want to lightly coat the pan with oil. I used cooking spray to get the best coverage without over greasing.
***The half-moon technique is easier to flip than a quesadilla made with two tortillas. Just spread your filling over half of the tortilla, then fold the other half over the filling. When the time comes to flip the quesadilla, slide a spatula under the open side, then flip the quesadilla over on the fold.
I hope you will consider this recipe next time you’re craving Mexican food on Meatless Monday!
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Refried Bean and Cheese Quesadillas
These refried bean and cheese quesadillas, are filled with refried beans, and cheese and can be made with unlimited vegetarian filling and toppings.
Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Total Time 30 minutes minutes
Servings 2
Calories 846kcal
Author
Ingredients
- 2 10-inch flour tortillas*
- 2 tablespoons unsalted butter
- 2 cups cheese shredded
- 1 cup refried beans heated
Additional Filling (optional)
- poblano chili peppers roasted and sliced
- pickled jalapenos sliced
- black olives sliced
Additional Toppings (optional)
- salsa
- sour cream
- fresh cilantro chopped
- scallions or chives chopped
- lime wedges for juice
Instructions
In a small pot, warm the refried beans, over medium-low heat.
It is best to build the quesadilla in the pan in which it is going to be cooked in. That way there is less chance of everything falling apart before you get it to the pan. Set a cast iron frying pan, over medium heat. Add 1 tablespoon of butter; melt and spread around the pan.**
Lay a tortilla on a plate or flat surface. Spoon some of the warmed refried beans onto it and smooth out all over the tortilla as you were icing a cake. Leave about ½-inch of space around the outer edge and place it in the preheated pan.
Quickly, add the cheese and optional peppers.
Top with another bean-covered tortilla. This time turn the beans downward so that it sandwiches the other ingredients underneath.
Let the quesadilla cook for about 1 to 1 ½ minutes before flipping***.
Flip and allow the other side to crisp for 1 to 1 ½ minutes.
Carefully slide onto a plate. We always use a pizza cutter to slice it up as you would a pizza. Garnish with any toppings you choose.
Notes
* With tacos, we always use corn tortillas. But with quesadillas, you need the pliability of flour tortillas to hold the cheese and the filling together. It needs to withstand the flip.
**Flour tortillas absorb a lot of oil, so you only want to lightly coat the pan with oil. I used cooking spray to get the best coverage without over greasing.
***The half-moon technique is easier to flip than a quesadilla made with two tortillas. Just spread your filling over half of the tortilla, then fold the other half over the filling. When the time comes to flip the quesadilla, slide a spatula under the open side, then flip the quesadilla over on the fold.
Nutrition
Calories: 846kcal | Carbohydrates: 50g | Protein: 38g | Fat: 53g | Saturated Fat: 32g | Cholesterol: 148mg | Sodium: 1873mg | Potassium: 217mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1580IU | Calcium: 929mg | Iron: 4.2mg
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About Debbie & David
We live on the side of the Blue Ridge Mountains, in Virginia. I am the author and photographer here at The Mountain Kitchen, where I share delicious homemade recipes using clean food ingredients, and stories about mountain life. Read more...
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Comments
Diane says
Looks super yummy! And so simple to make too.
Reply
The Mountain Kitchen says
Thanks Diane! It’s a favorite for Meatless Monday.
I always have tortillas in the fridge (usually flour) so I can make tacos or quesadillas any time. So many different ingredients you can use – refried beans, salsa, peppers and cheese are always favorites. I just might make some today!
Reply
The Mountain Kitchen says
We are the same way, Judi. Currently we have Trader Joe’s Habanero Lime flavored tortillas. They are amazing, with slight spice flavor. A good friend turned us on to them. Try them if you can!
Thanks Debbie – I will be sure to stop by Trader Joe’s the next time I go to town. Habanero Lime sound delicious!
These look very inviting! I was thinking of making tacos for dinner tonight, but maybe I will change it to quesadillas! 🙂
Reply
The Mountain Kitchen says
Hi Jenny! Thanks. You can’t go wrong with either! 😉
Dana @ IveGotCake says
Yummo!
I wish I liked mexican food because these pictures do look so tempting!Reply
The Mountain Kitchen says
Whaaaaaaaaaaaaat?!?!?!? No Mexican food????? ?
Dana @ IveGotCake says
*pushes up eyebrows and shakes head slowly*
The Mountain Kitchen says
Wow!
Ok, I wasn’t craving Mexican food, Mountain Sister…but NOW I am!! I love quesadillas, usually I make them with chicken but these are perfect for a meatless Monday. Oops, I left out Italian sausage for dinner so I guess we’re not going meatless today at my house, oh well! I’m making my Deconstructed Lasagna….recipe can be found on the blog if you are interested, by doing a search!
Reply
The Mountain Kitchen says
Yum!! We had homemade lasagna this weekend. I forgot how much work it was to make… Sheew! So worth it. Enjoy yours and I’ll definitely check out your recipe. Thanks, Mountain Sister! ?
Karen says
Having Mexican tonight…think I’ll add one of your quesadillas to the menu. 🙂
Reply
The Mountain Kitchen says
Yummy! I made a black bean soup for tonight that turned out amazing. Can’t wait to share. Hope your Mexican is wonderful!
givememeatloaf says
I’ll bring the sour cream!!! 😀
Reply
The Mountain Kitchen says
LMAO!!! OK!!!!! 😀
