Refried Bean Quesadillas



Refried Bean Ingredients

  • 3 Tbsp oil

  • 1 large onion, finely chopped

  • ½ tsp salt

  • ½ tsp cumin

  • 4 cloves garlic, minced

  • 2 (15 oz.) cans pinto beans, drained and rinsed with ¼ cup water

Quesadilla Ingredients

  • 20 corn tortillas

  • ½ cup shredded cheese- Monterey Jack, Queso Blanco, or Chihuahua


  • ½ cup shredded Mexican melting cheese (optional)

  • Pico de Gallo

  • Black olives, chopped

  • Green onion, minced

  • Avocado, chopped

  • Cilantro, minced


Refried Bean Directions:

  1. Heat oil in pan; sauté onions, salt, and cumin until golden--about 5 minutes. Add garlic and sauté until fragrant--another minute.

  2. Add beans and liquid to skillet; mash to a coarse paste with a potato masher. Fry until beans are soft and thick--about 10 minutes.

  3. Add more bean broth or water if beans dry out before reaching desired consistency. Salt and pepper to taste. Sprinkle with shredded cheese and serve warm or use in quesadillas.


  1. Spread a thin layer of refried bean on one side of a tortilla-- 1 heaping Tbsp. Sprinkle with 1 heaping Tbsp cheese. Add up to 1 Tbsp of "optional additions". Press another tortilla on top.

  2. Heat a skillet over medium heat. Brush or spray with a thin coat of oil; heat quesadilla on one side for about 4 minutes. Flip and heat other side for another 3 minutes.

  3. Cut into wedges and garnish with optional additions as desired.

All recipes courtesy of Youth Chef Academy  by FoodRight, Inc.

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