Refried bean quesadillas

Refried bean quesadillas

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(60 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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16th Nov, 2019
Really liked these. Added a teaspoon of chipotle paste, some yellow pepper and a fresh tomato deseeded and chopped to the onion. Didn't have any soured cream. Thanks to sonicyouth8 for the tip about filling half the tortilla and turning over. Worked like a charm :) filling was enough for 4 tortillas not 8 as others have ssid.
22nd Jul, 2019
Tasty filling, but nowhere near enough to fill four tortilla “sandwiches”. Barely fills two. Also, the tortillas are very difficult to handle, even when cooked, as the tortillas slide around over the filling, and it just makes a mess. I would like to make quesadillas again, but will seek an alternative recipe.
16th Jan, 2019
Simple and delicious! Just made it for 2 but kept all the ingredients the same except halved the amount of tortillas and made fresh salsa, very tasty! Also baked the quesadillas in the oven to melt the cheese instead of pan frying. Next time will try with red onion and red pepper added and smashed avocado inside.
30th Aug, 2018
Yum yum! I used this as the retried beams for the chicken enchiladas. I chucked everything into the pan all together and then gently squished with a whisk. I then used it for the enchiladas and again chucked everything in and baked. Super scrum and kiddies liked it too.
18th Jul, 2018
Great recipe, I make it all the time. I use 1/3 can baked beans in one tortilla folded in half and find that's filling enough for me, and a lot easier to flip than two sandwiched tortillas. Have never bothered with the salsa and sour cream. Quick, easy and very tasty!
23rd May, 2017
These were really tasty. Agreed that filling was barely enough for 2, not 4. I was concerned that trying to flip the filled tortillas to fry the other side would cause all the filling too fall out so I stuck the pan under the grill to finish off the top side.
25th Jan, 2017
Delicious, easy recipe! I had these with black beans. I would suggest having some guacamole with this. I also didn't need to fry the tortillas at the end for two minutes. 30 seconds-1 minutes did the job! They started to burn if I cooked them any longer.
5th Aug, 2016
Really delicious and low-budget recipe. I used small-ish tortillas and the quantities were just right, but larger tortillas would have been tricky to fill! I found turning the quesadillas a little tricky without losing the filling so I think next time I'll try the burritos as suggested underneath the recipe. Makes it easier to prepare ahead too.
29th Mar, 2016
Really good, made it tonight! Great for a low-budget vegetarian student who doesn't feel like spending hours in the kitchen :) (Yeah, thats me)
31st Aug, 2015
Super quick and easy, but would definitely agree with other comments to double the ingredients for 4 quesadillas - mine only made 1 1/2 but they were quite full! Yummy with guacemole.


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3rd Mar, 2018
The easiest way I know of to flip a quesadilla is to put a plate on top of it in the pan, hold the plate firmly, then flip the whole lot over, so the quesadilla ends up on the plate. Then slide it back into the pan to cook the other side. Took me a bit of practice to get it right, but now I've got it, it works really well.
10th Jan, 2017
I found the bean purée a bit dry so I added about a tablespoon of tomato puree to make it smoother and creamier. Lovely recipe!
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