Transform beans and cheese into delish vegetarian quesadillas in less than 10 minutes for family dinner tonight. They’re easy to make en masse and reheat so well for leftovers!
I love to use inexpensive pantry staples, like pinto beans, as the base for healthy quesadillas because it’s an easy way for me to make a nutritious dinner that everyone enjoys. These quesadillas are made with just three simple ingredients and are perfect to make on even a busy weeknight.
Quick Vegetarian Quesadilla Recipe
These quesadillas come together in about 10 minutes and you can make as few or as many as you like. They store well to reheat for leftovers—we always pack one the day after we eat them in my elementary schooler’s lunchbox!—and are a cinch to customize.
Ingredients in Vegetarian Bean and Cheese Quesadillas
To make this recipe you’ll need pinto beans—I like to use these Instant Pot Pinto Beans—shredded cheese and tortillas. You can use either corn or flour, though flour does tend to be a little easier to work with.
How to Make Vegetarian Bean and Cheese Quesadillas Step-by-Step
To make this quesadilla recipe:
- Place as many tortillas on a clean work surface as you like. (photo 1)
- Top each with a little cheese, then beans, then more cheese. (photo 2)
- Warm a skillet. Add a tortilla or two. (photo 3)
- Once warm, fold over the empty side. Cook, then flip and cook a little more. (photo 4)
Can I use other beans?
Can I add chicken or meat?
You can add a little cooked diced steak or chicken if you’d like. You can also add snipped baby spinach or kale or even corn!
Tips for Making the Best Vegetarian Quesadillas
- If using beans other than my homemade Instant Pot ones, sprinkle the beans with a little cumin and chili powder for flavor.
- Add cooked diced chicken or steak, chopped baby spinach or kale, or corn if desired.
- Swap in black beans if you’d like.
- Use flour or corn tortillas but know that flour is usually a little easier to work with.
- Make extras to reheat for lunch the following day.
- Serve with salsa, sour cream, and/or hot sauce for dipping.
I’d love to hear what you think of the recipe if you try it, so please comment below with feedback.Print
You can make as few or as many of these easy quesadillas as you like.
- 6 small corn or flour tortillas
- 1 1/2 cup shredded cheddar cheese
- 1 1/2 cup pinto beans (or 1 14-ounce can)
- cumin, chili powder, salsa, sour cream, hot sauce, as desired
- Place the tortillas on a clean work surface.
- Sprinkle some cheese on one half, then beans, then cheese. Use about 1/4 each on each tortilla. (It doesn’t have to be precise though!
- Warm a skillet over medium heat. Grease lightly with a little neutral oil like canola or nonstick spray. If using oil, wipe it with a paper towel so there’s a very thin coating.
- Place two tortillas with fillings on the skillet. After about a minute, fold over the empty side to make a half moon shape. Press down. Add another tortilla or two as you can fit them and repeat to make half moon shapes.
- Let each quesadilla cook for 3-4 minutes. Flip and cook for an additional 3-4 minutes.
- Serve warm with optional dippers.
Add cooked diced chicken or steak, chopped baby spinach or kale, or corn if desired.
Swap in black beans if you’d like.
Use flour or corn tortillas but know that flour is usually a little easier to work with.
Make extras to reheat for lunch the following day.
Cut them in half or quarters for younger kids.
Place into a pie plate and cover with foil to keep warm while you make the rest of the batch.
Serve with salsa, sour cream, and/or hot sauce for dipping.