Refried bean quesadillas
Enjoy a delicious and easy-to-make meal with our Refried Bean Quesadillas recipe! Packed with kidney beans, fragrant cumin, and paprika, and topped with melted cheddar cheese, coriander leaves, salsa, and sour cream. Perfect for a quick lunch or dinner.
- 17 Apr 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 14 Ingredients
Refried bean quesadillas are a delicious and easy-to-make Mexican-inspired dish that's perfect for a quick weeknight dinner or a tasty snack. Combining creamy refried beans with melted cheddar cheese and fresh ingredients, these quesadillas are sure to be a hit with the whole family. Follow this simple recipe to create your own at home.
Ingredients:
Instructions:
- Heat 1 tbsp vegetable oil in a large skillet over medium heat.
- Add the finely chopped onion and cook, stirring occasionally, until it becomes translucent (about 5-7 minutes).
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add 1 tsp ground cumin, 2 tsp paprika, and 1 tbsp water to the skillet.
- Stir in the rinsed and drained kidney beans, and season with a dash of salt and black pepper.
- Use a fork or potato masher to mash the beans until you achieve a refried bean consistency. Cook for an additional 2-3 minutes, stirring constantly. Remove from heat.
- Lay out the 8 tortillas on a clean surface.
- Spread an even layer of the refried bean mixture onto one half of each tortilla.
- Sprinkle grated cheddar cheese and chopped coriander leaves over the bean mixture.
- Fold the tortillas in half to enclose the filling.
- Heat a large, non-stick skillet over medium heat (no need to add extra oil).
- Place the folded quesadillas in the skillet, one at a time or as many as fit comfortably, and cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese has melted. Use a spatula to flip them carefully.
- Cut the quesadillas into wedges and arrange them on a serving platter.
- Serve with salsa sauce and sour cream on the side for dipping.
Tips:
- Use a non-stick skillet to prevent the quesadillas from sticking and to achieve a golden, crispy exterior.
- Feel free to add other vegetables such as bell peppers, spinach, or mushrooms for extra nutrition and flavor.
- If you prefer spicier quesadillas, add a bit of chopped jalapeño or a pinch of cayenne pepper to the bean mixture.
- Serve the quesadillas immediately after cooking for the best texture and flavor.
- You can also make these quesadillas ahead of time and reheat them in the oven or on the stovetop when you're ready to serve.
Refried bean quesadillas are a versatile and satisfying meal that can be enjoyed at any time. Whether you're making them for a casual dinner or serving them at a party, these quesadillas will be a crowd-pleaser. Remember to customize them with your favorite toppings like avocado, jalapeños, or extra salsa for added flavor.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 460kcal | 18% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 11g | 28% |
| Sugar 6g | 6% |
| Fat | |
| Fat 24g | 28% |
| Saturated 11g | 35% |
| Cholesterol 54mg | - |
| Vitamins | |
| Vitamin A 180ug | 21% |
| Choline 54mg | 10% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.32mg | 25% |
| Vitamin B3 1.97mg | 12% |
| Vitamin B6 0.41mg | 24% |
| Vitamin B9 140ug | 35% |
| Vitamin B12 0.39ug | 16% |
| Vitamin C 4.99mg | 6% |
| Vitamin E 1.42mg | 9% |
| Vitamin K 14ug | 12% |
| Minerals | |
| Calcium, Ca 340mg | 26% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 3.58mg | 33% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 470mg | 38% |
| Potassium, K 750mg | 22% |
| Selenium, Se 14ug | 26% |
| Sodium, Na 550mg | 36% |
| Zinc, Zn 2.97mg | 27% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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