Bean and cheese quesadillas are the dinner to make when there’s no time and not much in the house. Black beans are mashed with a little cumin, spread on a tortilla with cheese and cooked in a skillet until the outside is crisp and the inside is melted.
A can of beans, a few tortillas and a handful of cheese feed four for very little. It’s the kind of low-cost meal that takes the pressure off the grocery budget for a night.
They’re easy enough for older kids to make themselves, and a good way to use up the odds and ends of a cheese drawer.
Ingredients and Swaps
- Tortillas: Flour tortillas, 8–10 inches. Whole wheat works too. Corn tortillas are smaller and more fragile, so make them stacked instead of folded.
- Beans: Black beans, drained and rinsed. Pinto beans or canned refried beans are easy swaps.
- Cheese: Cheddar, Monterey Jack, a Mexican blend or a mix of whatever needs using.
- Seasoning: Cumin and garlic powder. A teaspoon of taco seasoning can replace both.
Tips for Crispy Quesadillas
- Mash some of the beans. A rough mash helps the filling stick together so it doesn’t fall out when you flip.
- Use medium heat. High heat browns the tortilla before the cheese melts.
- Don’t overfill. A thin, even layer of beans and cheese cooks through and stays inside.
- Rest for a minute before cutting. The cheese sets slightly and the wedges hold together.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $3.22 from Walmart, $2.89 from ALDI · Per Serving – $0.72 to $0.80
Bean & Cheese Quesadillas
Ingredients
Method
- In a bowl, roughly mash the beans with a fork, leaving some whole. Stir in the cumin, garlic powder and salt.
- Spread a quarter of the beans over half of each tortilla.
- Sprinkle the cheese over the beans and fold the tortillas in half.
- Heat a large skillet over medium heat and grease it lightly. Cook the quesadillas, two at a time, for 2–3 minutes per side, until golden and crisp and the cheese is melted.
- Rest for 1 minute, then cut into wedges.
Notes
- Add a spoonful of salsa inside each quesadilla.
- Canned refried beans can replace the mashed black beans.
- Serve with sour cream, salsa or guacamole.
What to Serve with Quesadillas
Salsa, sour cream or guacamole for dipping. To make it a bigger meal, add Tomato and Butter Rice or Black Bean Corn Salad. For a version with corn and salsa in the filling, see our Black Bean Quesadillas.
Storage and Reheating
- Refrigerate cooked quesadillas for up to 3 days.
- Reheat in a dry skillet over medium heat or in a 375°F oven for 8–10 minutes so they crisp up again. The microwave makes them soft.
- To freeze, wrap cooked and cooled quesadillas individually and freeze for up to 2 months.
Bean and Cheese Quesadillas: Your Questions
Can I bake them in the oven?
Yes, and it’s the easy way to make several at once. Place them on a sheet pan, brush the tops lightly with oil and bake at 425°F for 8–10 minutes, flipping halfway.
What else can I add?
Corn, diced peppers, sautéed onion, leftover chicken or a spoonful of salsa. Keep add-ins to a few tablespoons per quesadilla.
