Mexican · easy
Bean and Cheese Quesadillas
Black beans and shredded cheese melted between crispy flour tortillas. No meat to defrost, no complicated seasoning, done in 15 minutes. These are the dinner you make when you realize it's already 6:30. Serve with sour cream and salsa and everyone treats them like a real meal, because they are.
- 15 min
- Total
- 4
- Serves
- $6.50
- Est. cost
- 460
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Vegetarian
- Meatless
Parent noteUse refried beans for a creamier interior that stays together when you cut the quesadilla. Black beans are prettier but slide around.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Large Flour Tortillas (10-inch)8 tortillas
- Canned Refried Beans (16 oz)1 can
- Shredded Mexican Cheese Blend2 cups
- Salsa1/2 cup
- Sour Cream1/2 cup
- Butter1 tbsp
Method
- 01
Spread a thin layer of refried beans on one half of each tortilla. Top the beans with shredded cheese.
- 02
Fold tortillas in half.
- 03
Melt a small pat of butter in a large nonstick skillet over medium heat.
- 04
Cook quesadillas one or two at a time, 2-3 minutes per side, pressing down lightly with a spatula, until golden brown and crispy.
- 05
Transfer to a cutting board. Cut into wedges. Serve with salsa and sour cream.
- 460
- Calories
- 18g
- Protein
- 52g
- Carbs
- 20g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
