Name: Crispy Bean Quesadillas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 8 Large Flour Tortillas: (approx. 10-inch) Choose good quality flour tortillas that are flexible and large enough to fold easily. These provide the base and crucial crispy exterior for the quesadilla.; 1 tablespoon Olive Oil or Vegetable Oil: For sautéing the aromatics and adding richness to the bean filling. You can also use butter.; 1 small Onion, finely chopped: (about ½ cup) Adds a foundational savory flavor to the bean mixture. Yellow or white onions work well.; 2 cloves Garlic, minced: Provides a pungent, aromatic depth that complements the beans and spices.; 1 can (15 ounces) Refried Beans: (Pinto or Black) This is the heart of the filling. Choose your favorite brand, vegetarian if needed. Smooth or chunky style works. Alternatively, you can use 1 ¾ cups of homemade refried beans.; 1 teaspoon Ground Cumin: Adds a warm, earthy, slightly smoky flavor characteristic of Tex-Mex and Mexican cuisine.; ½ teaspoon Chili Powder: Provides mild heat and a complex blend of savory spices. Adjust amount based on your heat preference.; ¼ teaspoon Garlic Powder: Enhances the savory garlic notes throughout the filling.; ¼ teaspoon Onion Powder: Boosts the subtle onion flavor for a well-rounded taste.; Salt and Black Pepper to taste: Essential for seasoning the bean mixture properly. Start with ¼ teaspoon salt and ⅛ teaspoon pepper and adjust.; 2 cups Shredded Cheese: (e.g., Cheddar, Monterey Jack, Colby Jack, or a Mexican Blend) The key to the gooey, melty interior. Pre-shredded works for convenience, but shredding your own block cheese often results in better melting.; 2-3 tablespoons Butter or Oil: For pan-frying the quesadillas to achieve that signature crispy, golden-brown crust. Butter adds more flavor, while oil can achieve slightly higher crispiness.

Ingredients

Scale

8 Large Flour Tortillas: (approx. 10-inch) Choose good quality flour tortillas that are flexible and large enough to fold easily. These provide the base and crucial crispy exterior for the quesadilla.
1 tablespoon Olive Oil or Vegetable Oil: For sautéing the aromatics and adding richness to the bean filling. You can also use butter.
1 small Onion, finely chopped: (about ½ cup) Adds a foundational savory flavor to the bean mixture. Yellow or white onions work well.
2 cloves Garlic, minced: Provides a pungent, aromatic depth that complements the beans and spices.
1 can (15 ounces) Refried Beans: (Pinto or Black) This is the heart of the filling. Choose your favorite brand, vegetarian if needed. Smooth or chunky style works. Alternatively, you can use 1 ¾ cups of homemade refried beans.
1 teaspoon Ground Cumin: Adds a warm, earthy, slightly smoky flavor characteristic of Tex-Mex and Mexican cuisine.
½ teaspoon Chili Powder: Provides mild heat and a complex blend of savory spices. Adjust amount based on your heat preference.
¼ teaspoon Garlic Powder: Enhances the savory garlic notes throughout the filling.
¼ teaspoon Onion Powder: Boosts the subtle onion flavor for a well-rounded taste.
Salt and Black Pepper to taste: Essential for seasoning the bean mixture properly. Start with ¼ teaspoon salt and ⅛ teaspoon pepper and adjust.
2 cups Shredded Cheese: (e.g., Cheddar, Monterey Jack, Colby Jack, or a Mexican Blend) The key to the gooey, melty interior. Pre-shredded works for convenience, but shredding your own block cheese often results in better melting.
2–3 tablespoons Butter or Oil: For pan-frying the quesadillas to achieve that signature crispy, golden-brown crust. Butter adds more flavor, while oil can achieve slightly higher crispiness.

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Instructions

Prepare the Bean Filling: Heat the 1 tablespoon of olive oil or vegetable oil in a medium saucepan or skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add Beans and Spices: Stir in the canned refried beans (or homemade), ground cumin, chili powder, garlic powder, and onion powder. Mix well to combine everything thoroughly. Cook, stirring occasionally, for about 3-5 minutes, allowing the flavors to meld and the beans to heat through. If the mixture seems too thick, you can add a tablespoon or two of water or broth to reach your desired consistency.
Season the Filling: Taste the bean mixture and season generously with salt and black pepper. Remember that the cheese will add saltiness too, so season accordingly. Remove the bean mixture from the heat and set aside.
Assemble the Quesadillas: Lay one large flour tortilla flat on a clean work surface. Spread about ¼ to ⅓ cup of the seasoned bean mixture evenly over one half of the tortilla, leaving a small border (about ½ inch) around the edge. Sprinkle approximately ¼ cup of the shredded cheese evenly over the bean mixture.
Fold the Quesadilla: Carefully fold the empty half of the tortilla over the filling, pressing down gently to seal it. Repeat this process with the remaining tortillas, bean mixture, and cheese to assemble all the quesadillas.
Prepare for Cooking: Heat about 1 tablespoon of butter or oil in a large non-stick skillet or on a griddle over medium heat. Ensure the heat isn’t too high; medium heat is crucial for crisping the tortilla without burning it while allowing the cheese to melt thoroughly.
Cook the First Side: Once the butter is melted and shimmering (or the oil is hot), carefully place one assembled quesadilla into the skillet. Cook for 3-5 minutes on the first side, or until the bottom is beautifully golden brown and crispy. Keep an eye on it to prevent burning. You can gently lift an edge with a spatula to check the color.
Flip and Cook the Second Side: Using a wide spatula, carefully flip the quesadilla over. Cook the second side for another 3-5 minutes, or until it is equally golden brown and crispy, and the cheese inside is completely melted and gooey. Gently press down on the top with the spatula occasionally to help the cheese melt and ensure good contact with the pan.
Repeat Cooking Process: Remove the cooked quesadilla from the skillet and place it on a cutting board. Add more butter or oil to the skillet as needed (about ½ to 1 teaspoon per quesadilla) and repeat the cooking process with the remaining assembled quesadillas. You may be able to cook two at a time if your skillet is large enough, but avoid overcrowding the pan, as this can lower the temperature and prevent proper crisping.
Slice and Serve: Let the crispy bean quesadillas rest for a minute or two before slicing. This allows the cheese to set slightly, making them easier to cut. Slice each quesadilla into 2 or 3 wedges using a sharp knife or a pizza cutter. Serve immediately while hot and crispy, accompanied by your favorite toppings.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: one normal portion
Calories: 650
Sodium: 1200mg
Fat: 35g
Carbohydrates: 60g
Fiber: 15g
Protein: 25g