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Refried bean quesadillas

Refried bean quesadillas

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(31 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4

This casual meat-free main is a cheap and cheerful way to fill up your friends

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal487
  • fat18g
  • saturates7g
  • carbs65g
  • sugars9g
  • fibre7g
  • protein20g
  • salt3.74g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 1 tsp cumin seeds
  • 400g can pinto or kidney beans, rinsed and drained
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 2 tsp smoked paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 8 flour tortillas
  • 100g cheddar or Gruyère, coarsely grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • handful coriander leaves
  • 200g tub fresh tomato salsa, plus extra to serve
  • soured cream, to serve


  1. Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.

  2. Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.

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Comments, questions and tips

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8th Jan, 2013
Met all my family's needs with this one. Will cut down on the coriander on my next attempt.
16th Nov, 2012
Going to make these tomorrow. . can`t wait to have a go, sounds just the thing (the burritos especially) to have ready to just pop in the oven for when son and friends arrive back from having a pint or two, or great if us girls are expecting friends round for a therapeutic glass of wine!! Easily preprepared, healthy and much much better than `junk food`not to mention a fraction of the price.
14th Nov, 2012
I made the 'Baked cheesy bean burritos' as suggested at the end of the recipe. Delicious. Used a tin of mixed beans, and added a little salt. I didn't have any coriiander, but it turned out just fine.
10th Nov, 2012
Really yummy, however the mixture barely did 3 tortillas, yet alone 4. Double the recipe if you want to make 4.
2nd Aug, 2012
Tasted lovely! was surprised didn't seem like much in it but would defo double the recipe, only got 2 out of it not 4!
22nd Jul, 2012
19th May, 2012
An absolutely delicious, simple, so tasty dish to make. I used large flour tortillas so I could only get the beans on one but nonetheless filling. Served with sour cream, salad and savour rice, definitely making it again, so delicious :o)
4th Mar, 2012
I make the baked cheesy bean burritos almost every week and my whole family love them! I leave out the smoked paprika for the kids , but add it for the adult ones. I use whatever beans I've got in the house - usually half kidney, half butter beans, but pinto are nice too. It's very easy to make and good if you want to prepare dinner in advance. And it's very filling!
4th Mar, 2012
Does need a large splash of water.
15th Feb, 2012
Husband and I just made these- they are so tasty I created a username just to rate this meal. Suggestion- corn tortilla instead of flour- gives them a gorgeous crunch.


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