Refried Bean and Cheese Quesadillas
Easy refried bean and cheese quesadillas made with simple ingredients. A quick vegetarian dinner perfect for Meatless Monday.
Servings 2
Calories 846kcal
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.½
- 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 coat the pan lightly. I used cooking spray to get the best coverage without over-greasing.
***The half-moon technique is more straightforward to flip than a quesadilla made with two tortillas. Just spread your filling over half the tortilla, then fold the other half over it. 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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