Dinner

Refried Bean Quesadillas Recipe

ByJack Voss January 12, 2026January 12, 2026

Introduction

Refried bean quesadillas are a delicious and comforting meal that combines creamy beans, melted cheese, and fresh salsa inside crispy tortillas. This easy recipe is perfect for a quick lunch or dinner that packs bold flavors and satisfying textures.

The image shows a white plate with three triangular pieces of grilled quesadilla layered with a tan, crispy tortilla top marked by grill lines; inside, the filling consists of a mix of shredded brown meat, green herbs, and small bits of red tomato, creating a colorful and textured center. Behind these pieces, a whole quesadilla, cut into wedges, is visible on a white marbled surface, with two small white bowls containing red and light-colored dips positioned in the background. The setting is bright and clean, with blue and red napkins under the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp cumin seeds
400g can pinto or kidney beans, rinsed and drained
2 tsp smoked paprika
8 flour tortillas
100g cheddar or Gruyère, coarsely grated
Handful coriander leaves
200g tub fresh tomato salsa, plus extra to serve
Soured cream, to serve

Instructions

Step 1: Heat the oil in a large frying pan over medium heat. Add the finely chopped onion and garlic and cook for 2 minutes until softened.
Step 2: Stir in the cumin seeds and cook for another 1 minute to release their aroma.
Step 3: Add the rinsed and drained beans, smoked paprika, and a splash of water to the pan. Use a potato masher to break down the beans as they warm, creating a rough purée. Season generously with salt and pepper.
Step 4: Lay 4 tortillas flat and spread the refried bean mixture evenly over each. Sprinkle over the grated cheese and scatter coriander leaves on top, then spoon over some fresh tomato salsa.
Step 5: Top each with the remaining tortillas to form sandwiches. Wipe the frying pan clean with kitchen paper and heat it again or use a griddle pan.
Step 6: Cook each quesadilla for 1–2 minutes per side until the tortillas are crisp and golden and the cheese has melted.
Step 7: Serve warm, cut into wedges, with extra tomato salsa and soured cream on the side for dipping.

Tips & Variations

For a make-ahead option, prepare a double quantity of the refried beans and fill 4 tortillas. Roll them up and place in a baking dish, top with cheese and salsa, then bake at 200°C/180°C fan/gas 6 for 15–20 minutes until hot and bubbly. Finish with fresh coriander leaves before serving.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in a preheated oven at 180°C until warmed through to keep the tortillas crisp. Avoid microwaving to prevent sogginess.

How to Serve

A white plate holds three triangular grilled quesadilla slices with visible grill marks on the golden-brown outer layers; inside, layers of cooked chicken pieces, melted cheese, and green herbs can be seen. Behind the plate, a whole round quesadilla, partially sliced, rests on a white marbled surface. Near the top right, a woman's hand is holding one quesadilla slice above the others. There are two small white bowls, one with a reddish sauce and the other with a creamy white dip, set on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans other than pinto or kidney?

Yes, black beans or navy beans can be good substitutes. Just make sure to rinse and drain them well before cooking.

How can I make this recipe vegan?

Replace the cheese with a vegan cheese alternative and serve with dairy-free sour cream to keep the quesadillas vegan-friendly without sacrificing flavor.