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15-Minute Bean and Cheese Quesadillas

Crisp flour-tortilla quesadillas filled with seasoned pinto beans and melted cheese, cooked in two quick griddle batches.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 quesadillas
Ingredients Method Notes

Ingredients
  

Quesadillas
  • 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
Optional for serving
  • 1/2 cup 120 ml salsa
  • 1/4 cup 60 g sour cream
  • 2 tablespoons chopped fresh cilantro

Method
 

  1. 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.
  2. 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.
  3. Heat a large griddle over medium heat. Brush with about half of the oil or coat lightly with cooking spray.
  4. 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.
  5. 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.
  6. Rest for 30 seconds, cut into wedges, and serve with salsa, sour cream, and cilantro if using.

Notes

Drain the beans well and keep the griddle over medium heat. The 15-minute timing assumes drained and rinsed beans, pre-shredded cheese, and a large griddle that fits two quesadillas at once.