Mini Bean and Cheese Quesadillas

Mini Bean and Cheese Quesadillas are a simple, satisfying, and versatile dish that’s perfect for snacks, lunchboxes, appetizers, or light dinners. These bite-sized treats feature soft tortillas filled with creamy refried beans and melty cheese, then toasted until golden and crispy. They’re a hit with both kids and adults, and can be made in batches for parties or meal prep.

Why You’ll Love This Recipe

• Quick to Make: Ready in under 20 minutes with minimal ingredients.
• Great for Kids: Their small size and mild flavor make them kid-approved.
• Freezer-Friendly: Store and reheat easily for fast future meals.
• Customizable: Add spices, veggies, or switch up the cheese for new flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 small flour tortillas (taco or fajita size)
• 1 cup refried beans (canned or homemade)
• 1½ cups shredded cheddar cheese (or Mexican blend)
• 1 tablespoon olive oil or butter (for cooking)
• Optional: taco seasoning, chopped green chilies, salsa, or chopped cilantro

Directions

1. Assemble the Quesadillas: Spread a thin layer of refried beans over half of each tortilla. Sprinkle cheese evenly over the beans. Fold each tortilla in half to create a semi-circle.
2. Heat the Pan: In a large skillet over medium heat, warm a bit of olive oil or butter.
3. Cook: Place quesadillas in the skillet (in batches if needed). Cook for 23 minutes on each side, or until golden brown and the cheese is melted.
4. Cut and Serve: Remove from heat and let rest for 1 minute before cutting each quesadilla in half to create mini wedges. Serve with salsa, sour cream, or guacamole.

Servings and Timing

• Servings: 4 (8 mini quesadillas)
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Variations

• Spicy Version: Add chopped jalapeños or a pinch of chili powder to the filling.
• Vegan Option: Use plant-based cheese and refried beans without lard.
• Add Veggies: Mix in chopped spinach, bell peppers, or corn for extra nutrients.
• Breakfast Quesadillas: Add scrambled eggs to the mix for a morning treat.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet for a few minutes per side or in a toaster oven until warm and crispy. Microwave if in a hurry, though the texture will be softer.
• Freezing: Let cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat from frozen in a skillet or oven.

FAQs

Can I use corn tortillas instead of flour?

Yes, but they may be more delicate. Warm them slightly before folding to prevent tearing.

What kind of beans work best?

Refried pinto or black beans are both great. You can also mash whole beans with seasoning.

Can I bake these instead of pan-frying?

Yes, bake at 400°F (200°C) for 810 minutes, flipping halfway through.

How do I keep them from falling apart?

Don’t overfill, and press down lightly with a spatula while cooking to seal them.

Can I add meat to this recipe?

Definitely—try adding cooked shredded chicken, ground beef, or chorizo for extra protein.

Are these gluten-free?

They can be if you use certified gluten-free tortillas and beans.

Can I make these in advance?

Yes, assemble and refrigerate until ready to cook, or cook ahead and reheat later.

What dipping sauces go best?

Salsa, sour cream, guacamole, queso dip, or even ranch all pair well.

How do I serve them for a party?

Cut into wedges, stack on a platter, and serve with a trio of dips for a festive spread.

Can I air fry them?

Yes, air fry at 375°F (190°C) for 46 minutes, flipping halfway for extra crispness.

Conclusion

Mini Bean and Cheese Quesadillas are a quick, flavorful, and versatile solution for any mealtime. Whether you’re making a quick snack, prepping school lunches, or entertaining a crowd, these crispy little quesadillas deliver comforting taste with minimal effort.

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