LunchMain Course

Bean and Cheese Quesadilla

Name: Bean and Cheese Quesadilla
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: mexican
Ingredients: 4 pcs flour tortilla medium size; 0.5 cup refried beans; 1 cup shredded cheese cheddar or monterey jack; 1 tbsp vegetable oil; 2 tbsp salsa (optional); 2 tbsp sour cream (optional)

These quick and easy bean and cheese quesadillas are a perfect vegetarian lunch or light dinner. Crispy tortillas encase a warm, savory filling of refried beans and melted cheese. Customize with your favorite toppings for a satisfying meal.

An original recipe by Forkin

Total time: 20 min
Serves: 2
Difficulty: Easy

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

4 pcsflour tortilla, medium size
0.5 cuprefried beans
1 cupshredded cheese, cheddar or monterey jack
1 tbspvegetable oil

for serving

2 tbspsalsa(optional)
2 tbspsour cream(optional)

Equipment

knife · cutting board · skillet · spatula

The method

Step by step

1
Lay out two flour tortillas on a clean surface.
About 1 min
2
Spread refried beans evenly over one side of each tortilla, leaving a small border.
About 2 min
Cook’s note: Warm the refried beans slightly beforehand for easier spreading.
3
Sprinkle shredded cheese over the refried beans on both tortillas.
About 1 min
Cook’s note: Use a generous amount of cheese for a gooey quesadilla.
4
Place the remaining two flour tortillas on top of the cheese-covered tortillas, creating two quesadilla sandwiches.
5
Heat vegetable oil in a large skillet or griddle over medium heat.
About 1 min
Cook’s note: Ensure the pan is hot but not smoking before adding the quesadillas.
6
Carefully place one quesadilla into the hot skillet.
7
Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly.
About 8 min
Cook’s note: Press down gently with a spatula to ensure even browning.
8
Remove the cooked quesadilla from the pan and repeat with the second quesadilla.
9
Cut each quesadilla into wedges.
About 1 min
10
Serve immediately with salsa and sour cream, if desired.

Keep it good

Storage

Store leftover quesadillas in an airtight container in the refrigerator.

Reheating

Reheat in a dry skillet over medium heat until warmed through and crispy, or in an oven.