This has become my family’s favorite recipe whenever we are short on time or just want something simple and satisfying. These cheese and red bean quesadillas are a total lifesaver: my 4-year-old devours them every time (if you know 4-year-olds, you know it’s basically magical). The best part? They’re made with just a few pantry staples and cost almost nothing to make. If you’ve ever found yourself staring at a lonely can of kidney beans in your pantry, this is your sign to give them new life!
Easy and Delicious Red Bean Quesadillas
I used to save red beans just for vegetarian chili or minestrone soup, but now they’re the star of the show in this quick, protein-packed meal. To make these vegetarian quesadillas, you’ll need a can of kidney beans, a cup of frozen mixed vegetables with peppers and onions, some taco seasoning, olive oil, cheddar cheese, and flour tortillas. That’s it! Six ingredients, all easy to find and economical. Even my husband asks for these quesadillas now! And honestly, on a busy weeknight, these red bean quesadillas might just beat a grilled cheese. (Bold statement, but true!)
Tips and recipe suggestions
- Use another canned bean. I like to use red beans here because they have a nice “meaty” texture that makes the quesadillas very filling. If you don’t have kidney beans on hand, canned cannellini beans or black beans both work great (our black bean quesadillas are a Budget Bytes reader favorite!)
- One of the easiest ways to reduce your grocery bill is to reduce the amount of meat you buy. This red bean quesadilla recipe is incredibly filling thanks to the protein-rich beans, and honestly, you won’t miss the meat! However, if you already have shredded chicken, ground beef, or precooked carnitas, feel free to add them. Make sure any meat you add is already cooked first.
- Grate your own cheese in blocks for better fusion. Melting cheese holds quesadillas together, and pre-shredded cheeses contain anti-caking agents that can affect melting.
- Cook your red bean and cheese quesadillas in batches. They should lie flat in the pan so they are evenly browned and crispy on both sides.
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Red Bean and Cheese Quesadillas
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Equipment
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Skillet
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Fork or potato masher
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Bowl
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Cheese grater
Ingredients
- 15.5 ounces. can red beans $0.92
- 4 ounces. medium-sharp cheddar cheese half an 8 oz. block, $0.97
- ½ tablespoon olive oil $0.09
- 2 tablespoon taco seasoning $0.30*
- 1 cup frozen vegetables “seasoning mix” $0.78**
- 5 flour tortillas medium, $0.99
Instructions
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Gather your ingredients.
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Drain and rinse the red beans. Grate the cheddar cheese.
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Over medium heat, sauté olive oil, taco seasoning, and frozen vegetable mixture for 4 to 5 minutes.
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Add the drained and rinsed kidney beans and reduce the heat to low, cooking until the beans are heated through.
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Using a fork or potato masher, gently mash the beans. I like to keep some whole and mash some so they are creamy. I find it helps keep the quesadillas together better if some of them are crushed.
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Remove bean mixture from pan and set aside in a covered bowl. Wipe out the pan to finish the quesadillas.
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Add grated cheese to half of each flour tortilla.
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Pour the bean-onion mixture over the grated cheddar.
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Top each with an extra sprinkle of cheddar and fold in half.
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Return the tortillas to the pan and grill on each side for 2-3 minutes until toasted and crispy. Cut in half and serve hot.
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Remarks
**I opted for the cheapest plan of frozen vegetables I saw at Walmart, knowing I wanted onion And peppers in the mixture.
Nutrition
how to make cheese and bean quesadillas step by step photos
Gather all your ingredients.
Prepare the ingredients: Drain and rinse a 15.5 oz. can red beans and grate 4 oz. medium cheddar cheese.
Prepare the quesadilla filling: Add ½ tablespoon olive oil, 2 tablespoons taco seasoning, and 1 cup frozen vegetable mixture to a skillet over medium heat and sauté for 4 to 5 minutes.
Now add the drained and rinsed red beans to the pan. Stir to combine and lower the heat, cooking until the beans are heated through.
Mash the filling: Use a fork or potato masher to carefully mash the beans. Personally, I keep a few beans whole, then mash the rest until creamy. Your red bean quesadillas will stay together better if some of the beans are mashed!
Remove the bean and vegetable mixture from the pan and set aside in a covered bowl. Wipe out the pan to finish the quesadillas.
Prepare the quesadillas: Add grated cheese to half of each flour tortilla. Then top the cheese with the bean mixture.
Sprinkle a little cheese over the bean puree and fold over each tortilla.
Cook: Place the folded tortillas in the pan and grill for 2-3 minutes on one side until toasted and crispy…
…then flip the quesadilla and cook for another 2-3 minutes on the opposite side.
Repeat with remaining quesadillas until all are cooked. Cut each in half and serve hot. Appreciate!
Prepare your meals!
Sometimes I make the red bean filling for these quesadillas, let it cool, and store it in the refrigerator for up to 3-4 days. Then, when I’m ready, I add it to the tortillas with cheese and grill them fresh.
But if I am Really planning ahead, I make a batch to freeze. I’ll fill and fold the bean and cheese quesadillas, stack them raw (with parchment paper between each) and put them in a large freezer bag. They will keep for 2 to 3 months. When I want one, I heat it slowly over low heat until the outside is crispy, the filling is thawed, and the cheese is all melty inside.
Presentation suggestions
These easy red bean quesadillas are great on their own, but a few toppings make them even better if you have them! I usually choose salsa (like pico de gallo), cilantro, and a dollop of sour cream on mine. And if you want to make it a heartier meal, add a side of Spanish rice or tortilla chips and our Loaded Avocado Dip.
Storage and reheating
Store your leftovers in an airtight container or wrapped in plastic wrap in the refrigerator. They will keep well for up to 3-4 days. Reheat them gently in a pan over low heat or in the microwave if you don’t mind the texture being softer.
More Easy Quesadilla Recipes
Kimchi Quesadillas
Recipe at $1.90 / portion at $0.95
Spinach and Mushroom Quesadillas
$5.73 recipe / $1.15 each
Roasted Corn Quesadillas
Recipe at $7.52 / $1.07 each
Ultimate Chicken Quesadillas
Recipe $10.01 / serving $2.00
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