Vegetarian Quesadillas With Beans And Cheese 3 Ingredients 10 Minutes

Vegetarian Quesadillas

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. In addition to our fav Spinach Quesadillas, they are a meal we make all the time. These quick 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 lunch box—and are a cinch to customize.

Ingredients You Need

To make this recipe you’ll need:

Pinto or black beans: I like to use these Instant Pot Pinto Beans though canned beans work great too.Shredded cheese: We usually use cheddar cheese here, but a Mexican blend would work too.Tortillas: You can use either corn or flour, though flour does tend to be a little easier to work with.Cumin: This is optional but adds some nice flavor.Salsa, sour cream, or guacamole for dipping

Step-by-Step Instructions

To make this quesadilla recipe, here’s what you’ll do. Scroll down to the bottom of the post for the full information. TIP: I prefer to use a nonstick skillet for these quesadillas, but cast iron would work too.

Can I use other kinds of beans?

Sure! You can use any beans you like, canned or homemade from dry. If you use ones other than my Instant Pot recipe, sprinkle with a little cumin and chili powder for flavor.

Can I add chicken or meat?

You can add a little cooked diced steak or shredded chicken if you’d like. You can also add snipped baby spinach or kale or even corn!

How to Store

Let any leftovers cool and store in an airtight container in the fridge for up to 3-5 days. Warm for 30-60 seconds on a heat-safe plate in the microwave, or on a baking sheet for 6-8 minutes in a 375 degree F oven. Make extras to reheat for lunch the following day. They’re a great hot lunch!

Best Tips for Success

Try my homemade Pinto Beans or Slow Cooker Black Beans.If using canned beans, drain and rinse first for best flavor, then sprinkle with a little cumin and chili powder.Add cooked diced chicken or steak, chopped baby spinach or kale, or corn if desired.Add a little grated sweet potato or minced spinach to the quesadilla if desired.Use flour or corn tortillas but know that flour is usually a little easier to work with.Serve with salsa, sour cream, and/or hot sauce for dipping.Cut into wedges with kitchen scissors for younger eaters.Mash the beans and spread on just a little for 1-year-olds if that’s easier for them to chew.

I’d love to hear what you think of the recipe if you try it, so please comment below with feedback! This electric griddle makes large batches of quesadillas quick and easy.