Refried Bean and Cheese Quesadillas {A Meatless Monday Recipe

These refried bean and cheese quesadillas, filled with refried beans, roasted poblano peppers and cheese and can be made with unlimited vegetarian toppings. | TheMountainKitchen.com

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 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, including poblano peppers, salsa, black olives, pickled jalapenos, black olives and extra cheese.

Here’s how we make them:

These refried bean and cheese quesadillas, filled with refried beans, roasted poblano peppers and cheese and can be made with unlimited vegetarian toppings. | TheMountainKitchen.com

Refried Bean and Cheese Quesadillas | Servings: 2 | Time: 30 Minutes

Ingredients:

  • (2) 10-inch flour tortillas*
  • 2 tablespoons unsalted butter
  • 2 cups cheese, shredded
  • 1 cup refried beans, heated
  • Additional Filling (optional):
    roasted poblano chili peppers, sliced
    ~  pickled jalapenos, sliced
    ~  black olives, sliced
  • Additional Toppings (optional):
    ~  salsa
    ~  sour cream
    ~  fresh cilantro, chopped
    ~  scallions or chives, chopped
    ~  lime wedges, for juice

Directions:

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.

These refried bean and cheese quesadillas, filled with refried beans, roasted poblano peppers and cheese and can be made with unlimited vegetarian toppings. | TheMountainKitchen.com

Top with another bean-covered tortilla.This time turn the beans down so that it sandwiches the other ingredients underneath.

These refried bean and cheese quesadillas, filled with refried beans, roasted poblano peppers and cheese and can be made with unlimited vegetarian toppings. | TheMountainKitchen.com

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.

These refried bean and cheese quesadillas, filled with refried beans, roasted poblano peppers and cheese and can be made with unlimited vegetarian toppings. | TheMountainKitchen.com

Carefully slide onto a plate. We always use a pizza cutter to slice it up as you would a pizza. 

These refried bean and cheese quesadillas, filled with refried beans, roasted poblano peppers and cheese and can be made with unlimited vegetarian toppings. | TheMountainKitchen.com

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.

These refried bean and cheese quesadillas, filled with refried beans, roasted poblano peppers and cheese and can be made with unlimited vegetarian toppings. | TheMountainKitchen.com

I hope you will consider this recipe next time you’re craving Mexican food on Meatless Monday!

These refried bean and cheese quesadillas, filled with refried beans, roasted poblano peppers and cheese and can be made with unlimited vegetarian toppings. | TheMountainKitchen.com
Print
Refried Bean and Cheese Quesadillas
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

These refried bean and cheese quesadillas, are filled with refried beans, and cheese and can be made with unlimited vegetarian filling and toppings. 

Course: lunch, Main Course
Cuisine: Mexican, Vegetarian / Meatless Monday
Servings: 2
Author: Debbie Spivey
Ingredients
  • 2 10-inch flour tortillas*
  • 2 tablespoons unsalted butter
  • 2 cups cheese shredded
  • 1 cup refried beans heated
Additional Filling (optional)
  • roasted poblano chili peppers 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
  1. In a small pot, warm the refried beans, over medium-low heat.
  2. 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.**
  3. 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.

  4. Quickly, add the cheese and optional peppers.
  5. Top with another bean-covered tortilla.This time turn the beans downward so that it sandwiches the other ingredients underneath.
  6. Let the quesadilla cook for about 1 to 1 ½ minutes before flipping***.

  7. Flip and allow the other side to crisp for 1 to 1 ½ minutes.

  8. 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.

Original Posted: December 2017

17 thoughts on “Refried Bean and Cheese Quesadillas {A Meatless Monday Recipe

  1. 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!

  2. 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!

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