Transform beans and cheese into delish Vegetarian Quesadillas in less than 10 minutes for family dinner tonight—or a go-to kids meal for anytime. They’re easy to make, whether you make one or a pile, and reheat so well for leftovers.
Vegetarian Quesadillas
I love to use inexpensive pantry staples, like pinto beans, as the base for healthy quesadillas because it’s an easy way for me to make a nutritious dinner that everyone enjoys.
These quesadillas are made with just three simple ingredients and are perfect to make on even a busy weeknight. In addition to our fav Spinach Quesadillas, they are a meal we make all the time.
These quick quesadillas come together in about 10 minutes and you can make as few or as many as you like. They store well to reheat for leftovers—we always pack one the day after we eat them in my elementary schooler’s lunch box—and are a cinch to customize.
Ingredients You Need
To make this recipe you’ll need:
- Pinto or black beans: I like to use these Instant Pot Pinto Beans though canned beans work great too.
- Shredded cheese: We usually use cheddar cheese here, but a Mexican blend would work too.
- Tortillas: You can use either corn or flour, though flour does tend to be a little easier to work with.
- Cumin: This is optional but adds some nice flavor.
- Salsa, sour cream, or guacamole for dipping
Step-by-Step Instructions
To make this quesadilla recipe, here’s what you’ll do. Scroll down to the bottom of the post for the full information.
- Place as many tortillas as you need on a clean work surface as you like. Each tortilla will be one quesadilla. (photo 1)
- Top each with a little cheese, then beans, then more cheese. (photo 2)
- Warm a skillet. Add a tortilla or two. (photo 3)
- Once warm, fold over the empty side. Cook, then flip and cook a little more. (photo 4)
TIP: I prefer to use a nonstick skillet for these quesadillas, but cast iron would work too.
Can I use other kinds of beans?
Sure! You can use any beans you like, canned or homemade from dry. If you use ones other than my Instant Pot recipe, sprinkle with a little cumin and chili powder for flavor.
Can I add chicken or meat?
You can add a little cooked diced steak or shredded chicken if you’d like. You can also add snipped baby spinach or kale or even corn!
How to Store
Let any leftovers cool and store in an airtight container in the fridge for up to 3-5 days. Warm for 30-60 seconds on a heat-safe plate in the microwave, or on a baking sheet for 6-8 minutes in a 375 degree F oven.
Make extras to reheat for lunch the following day. They’re a great hot lunch!
product we love
Presto Slimline Griddle
This electric griddle makes large batches of quesadillas quick and easy.
Best Tips for Success
- Try my homemade Pinto Beans or Slow Cooker Black Beans.
- If using canned beans, drain and rinse first for best flavor, then sprinkle with a little cumin and chili powder.
- Add cooked diced chicken or steak, chopped baby spinach or kale, or corn if desired.
- Add a little grated sweet potato or minced spinach to the quesadilla if desired.
- Use flour or corn tortillas but know that flour is usually a little easier to work with.
- Serve with salsa, sour cream, and/or hot sauce for dipping.
- Cut into wedges with kitchen scissors for younger eaters.
- Mash the beans and spread on just a little for 1-year-olds if that’s easier for them to chew.
Related Recipes
I’d love to hear what you think of the recipe if you try it, so please comment below with feedback!
Vegetarian Quesadillas with Beans and Cheese
Ingredients
- 6 small tortillas (corn or flour)
- 1 1/2 cup shredded cheddar cheese
- 1 1/2 cup pinto beans (or one 14-ounce can)
- cumin, chili powder, salsa, sour cream, hot sauce, as desired for topping
Instructions
- Place the tortillas on a clean work surface.
- Sprinkle some cheese on one half, then beans, then cheese. Use about ¼ each on each tortilla. (It doesn't have to be precise though!)
- Warm a skillet over medium heat. Grease lightly with a little neutral oil like canola or nonstick spray. If using oil, wipe it with a paper towel so there’s a very thin coating.
- Place two tortillas with fillings on the skillet. After about a minute, fold over the empty side to make a half moon shape. Press down. Add another tortilla or two as you can fit them and repeat to make half moon shapes.
- Let each quesadilla cook for 3-4 minutes. Flip and cook for an additional 3-4 minutes.
- Serve warm with optional dippers.
Notes
- Try my homemade Pinto Beans.
- If using canned beans, drain and rinse first for best flavor, then sprinkle with a little cumin and chili powder.
- Use tortillas labeled “soft” to avoid cracks or breaks.
- Add cooked diced chicken or steak, chopped baby spinach or kale, or corn if desired.
- Swap in black beans if you’d like.
- Use flour or corn tortillas but know that flour is usually a little easier to work with.
- Make extras to reheat for lunch the following day.
- Serve with salsa, sour cream, and/or hot sauce for dipping.
- Cut into wedges with kitchen scissors for younger eaters.
- Mash the beans and spread on just a little for one year olds if that’s easier for them to chew.
Nutrition
This post was first posted November 2019.
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