These 15-minute bean and cheese quesadillas turn pantry staples into a hot, crisp dinner. Seasoned pinto beans and melted cheese make a filling that stays in place, while a large griddle lets you cook two quesadillas at a time.
For another meatless dinner that keeps cleanup simple, try this one-pot spaghetti with simple tomato sauce.
Why you will like this recipe
- Ready in 15 minutes. Five minutes of prep and two quick griddle batches keep the total time short.
- Uses practical ingredients. Canned beans, shredded cheese, and flour tortillas are easy to keep on hand.
- Crisp outside, creamy inside. Partially mashing the beans creates a cohesive filling with some texture.
- Easy to adjust. You can change the bean or cheese while keeping the same basic method.
What you need
Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Servings: 4
Equipment: A large griddle that fits two 8-inch quesadillas at once, a mixing bowl, fork, spatula, and knife.
Ingredients
- 1 can (15 oz / 425 g) pinto beans, drained and rinsed (about 1 1/2 cups / 250 g drained)
- 1 1/2 cups (150 g) shredded Mexican cheese blend
- 1/2 teaspoon ground cumin
- 1/2 teaspoon mild chili powder
- 1/4 teaspoon salt
- 8 flour tortillas (8-inch / 20 cm)
- 1 tablespoon (15 ml) olive oil, divided, or cooking spray
- 1/2 cup (120 ml) salsa, optional
- 1/4 cup (60 g) sour cream, optional
- 2 tablespoons chopped fresh cilantro, optional
Substitutions
| Ingredient | Substitute | What changes |
|---|---|---|
| Pinto beans | Black beans or cannellini beans | Use the same drained amount; flavor and color will change. |
| Mexican cheese blend | Cheddar, Monterey Jack, or Colby | Use the same weight; melting and flavor vary slightly. |
| Flour tortillas | Corn tortillas | Use 8 small corn tortillas to make 8 folded half-moon quesadillas. Divide the filling evenly among them and serve 2 per person. Cook in additional batches; total time will be about 25 minutes. |
| Sour cream | Plain Greek yogurt | The topping will taste tangier. |
Step-by-step instructions
- Prepare the filling. Put the drained beans in a bowl. Mash about two-thirds with a fork, leaving some whole. Stir in the cumin, chili powder, and salt.
- Assemble. Lay out four tortillas. Divide the beans among them, stopping 1/2 inch (1 cm) from the edges. Top each with 3/8 cup (about 38 g) cheese, cover with the remaining tortillas, and press gently.
- Heat the griddle. Heat over medium and brush with half the oil or coat lightly with cooking spray.
- Cook the first batch. Cook two quesadillas for about 2 minutes per side, pressing gently, until golden and the cheese melts.
- Cook the second batch. Transfer the first batch to a board. Add the remaining oil if needed, then cook the other two for about 2 minutes per side.
- Rest and serve. Rest for 30 seconds, cut into wedges, and serve with salsa, sour cream, and cilantro if using.
Practical tips
- Drain the beans well so the tortillas stay crisp.
- Use medium heat so the cheese melts before the tortillas become too dark.
- Keep the filling slightly away from the edges to limit spillover.
- The 15-minute timing assumes drained and rinsed beans, pre-shredded cheese, and a large griddle that fits two quesadillas at once.
Storage and reheating
Cool leftovers promptly and refrigerate them in an airtight container for up to 3 days. Reheat in a dry skillet or on a griddle over medium-low heat until hot and crisp. Freeze cooled quesadillas between sheets of parchment for up to 1 month and reheat from frozen over medium-low heat.
Frequently asked questions
Why did the tortilla brown before the cheese melted?
The griddle was probably too hot. Use medium heat and allow about 2 minutes per side.
Can I assemble these ahead?
Yes. Assemble them up to 24 hours ahead, separate with parchment, cover, and refrigerate. Cook just before serving.
Can I use a regular skillet?
Yes, but cooking one quesadilla at a time requires more batches and takes longer than 15 minutes.
15-Minute Bean and Cheese Quesadillas
Ingredients
Method
- Put the drained beans in a bowl. Mash about two-thirds with a fork, leaving some beans whole. Stir in the cumin, chili powder, and salt.
- Lay out four tortillas. Divide the bean mixture evenly among them and spread it to within 1/2 inch (1 cm) of the edges. Top each with 3/8 cup (about 38 g) cheese, cover with the remaining tortillas, and press gently.
- Heat a large griddle over medium heat. Brush with about half of the oil or coat lightly with cooking spray.
- Place two quesadillas on the griddle. Cook for about 2 minutes per side, pressing gently with a spatula, until golden and the cheese is melted.
- Transfer the first batch to a board. Add the remaining oil if the griddle looks dry, then cook the remaining two quesadillas for about 2 minutes per side.
- Rest for 30 seconds, cut into wedges, and serve with salsa, sour cream, and cilantro if using.