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Simple Refried Bean Quesadillas

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5 from 1 review

  • Author: Leanna Myers
  • Total Time: 15 minutes
  • Yield: 10 1x


This Refried Bean Quesadilla recipe is perfect for an easy weeknight dinner. I love using corn tortillas, which is not traditional for a quesadilla recipe, but I find they are less dense than flour and add a yummy corn flavor. Feel free to substitute flour tortillas.


Units Scale

Bean and Cheese Quesadillas

  • 4 tablespoons butter or oil or enough to cover the bottom of your pan
  • 10 corn tortillas
  • 1 can refried beans
  • 2 cups shredded cheddar cheese

Lime Salt

  • 1 Tablespoon coarse Kosher salt
  • Zest of one lime


  1. Melt butter (or heat up oil) in a skillet over medium high heat.
  2. Prepare each quesadilla by spreading a thin layer of refried beans on each tortilla topped with some shredded cheese.
  3. Carefully lay the tortilla in the hot pan flat and let it heat up a little before folding into a quesadilla. This prevents the corn tortilla from breaking.
  4. Cook each side of the quesadilla for 2-3 minutes until gold brown and crispy.
  5. Remove to a wire rack or a paper towel to prevent them from getting soggy.


  • If you are making a big batch, you can keep the already made quesadillas in a warm 250 degree oven while you finish the rest of them.
  • To freshen up any leftovers that have been refrigerated I like to refry them in a pan with a little butter. I don't recommend microwaving them.
  • These quesadillas are not ideal for making ahead of time, they are best served fresh.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes