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Cheese/ Lunch/ Tex Mex

Refried Bean Quesadillas (just 5 ingredients!)

June 1, 2022 (Last Updated: May 2, 2023) by Chris Collins

These Refried Bean Quesadillas are super tasty, easy to make and require just 5 ingredients!

Wondering what you can do with a can of refried beans? Look no further. These could well be the easiest quesadillas you’ll ever make! Follow me…

8 refried bean quesadillas halves stacked on each other on marble plate with ingredients blurred in background

Preparing Refried Bean Quesadillas

Cheese and beans are a match made in heaven, and this recipe celebrates that fact in all its glory. Wondering if refried beans can go in quesadillas? Heck, we’re making them the star of the show! Here’s what you’ll need:

  • Wraps – Flour tortillas work best. I don’t recommend using corn tortillas because they tear more easily when folded.
  • Refried Beans – A can of store-bought refried beans will do the trick!
  • Salsa – You can make my Homemade Fresh Salsa or grab some from the store. If you’re getting store-bought try and get it fresh, just because it’s usually less watery than the jarred stuff. Not a deal-breaker though, just don’t go too overboard or the quesadillas will come out soggy! Serve with more salsa on the side if you want extra 🙂
  • Cheese – I use a nice strong/sharp cheddar, just to pack some more flavour into these simple quesadillas. Mexican cheese blend or Monterey Jack will both work great.
  • Tortilla Chips – The other fillings are all fairly soft, so these add a bit of texture to the quesadillas.

What else could I add to these quesadillas?

Corn and Cotija/Feta both make great additions. You could also add Taco Beef or even rotisserie chicken too!

Process shots: add tortilla wrap to chopping board (photo 1), spread half with refried beans (photo 2), add salsa (photo 3), add tortilla chips (photo 4), add cheese (photo 5), fold over (photo 6).

6 step by step photos showing how to make refried bean quesadillas

Cooking Refried Bean Quesadillas

I highly recommend frying these. I have tried baking them in the past, but the filling seeps out quite a bit. The longer cooking time also softens the chips a little more. I usually spray them with a little oil, but it’s not a deal-breaker if you don’t have oil, they still come out pretty crisp in a dry pan!

I recommend frying in batches, just to give the quesadillas room to properly crisp up and have direct contact with the pan.

Can I make these ahead of time?

I wouldn’t go out of your way to make them ahead of time, just because the chips soften quite a lot. Luckily they only need a few mins each side, so they’re quick to whip up fresh! Having said that if you do have leftovers, just allow them to cool and tightly store in the fridge for a couple of days. Reheat on low heat to ensure the centre heats all the way through.

Process shots: add to lightly oiled pan (photo 1), fry both sides until crisp/golden (photo 2).

2 step by step photos showing how to cook refried bean quesadillas

Serving Refried Bean Quesadillas

These are awesome by themselves, so don’t feel like you have to add anything to serve. But dip-wise, GuacamoleCreamy Avocado Dip or even just Sour Cream works perfectly! You could also whip up some WedgesSpicy Potatoes or even Jalapeño Poppers to go alongside too.

Alrighty, let’s tuck into the full recipe for these refried bean quesadillas shall we?!

hand dunking half a refried bean quesadilla into small pot of avocado dip

How to make Refried Bean Quesadillas (Full Recipe & Video)

8 refried bean quesadillas halves stacked on each other on marble plate with ingredients blurred in background

Refried Bean Quesadillas (just 5 ingredients!)

These Refried Bean Quesadillas are super tasty, easy to make and require just 5 ingredients!
5 from 4 votes
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Servings (click & slide): 6 quesadillas
Course: Lunch
Cuisine: Mexican / Tex Mex
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories per serving: 436kcal
Cost per serving: £1 / $1


  • Large Pan & Spatula/Turner
  • Cheese Grater

Ingredients (check list):

  • 6 small Flour Tortillas (around 7")
  • 1x 14oz/400g can of Refried Beans
  • 2 cups / 200g Cheese (see notes)
  • 3/4 cup / 180g Salsa, or as needed (homemade or store-bought, hot or mild)
  • 3oz / 90g Tortilla Chips (around 6 per quesadilla)
  • Oil Spray (optional - see notes)


  • Spread refried beans over one half of each wrap. Dot over salsa, then top with tortilla chips and cheese. Fold each wrap over and gently press down to secure.
  • Lightly spray a pan over medium heat, then add two quesadillas. Spray the top, then fry for a couple of mins until golden and crisp on the bottom. Flip them over add cook for another 2-3mins until golden and crisp on the other side. Remove from pan and repeat batches.
  • Slice quesadillas in half then serve up and enjoy!

Quick 1 min demo!


a) Cheese - I love using cheddar, just for a good punch of flavour. Mexican cheese blend also works nicely, as does Monterey Jack. You could even add in some Cotija or Feta if you fancied!
b) Salsa - My Homemade Salsa works well because it's fresh and not too sloppy. If you're using store-bought salsa try and find some fresh salsa from the refrigerated section. Jarred salsa will work, but just don't go over board or the filling will be too sloppy. I recommend hot salsa if you like spice, just to pack in more flavour, but mild works just fine if you'd prefer that.
c) Tortilla Chips - I typically use plain tortilla chips. These are more so for the texture than the flavour, but you could go wild and add in flavoured chips (or even Doritos!). 
d) Oil - Oil will help the quesadillas crisp up, but I've made these in a dry pan before and they come out just fine. I find oil spray easiest, but you could lightly brush the quesadillas with olive or vegetable oil before frying.
e) Serving - These are awesome by themselves, so don't feel like you have to add anything to serve. But dip-wise, Guacamole, Creamy Avocado Dip or even just Sour Cream works perfectly! You could also whip up some Wedges, Spicy Potatoes or even Jalapeño Poppers to go alongside too.
f) Calories - Per quesadilla with no sides or oil.

Your Private Notes:


Nutrition Facts
Refried Bean Quesadillas (just 5 ingredients!)
Amount Per Serving
Calories 436 Calories from Fat 182
% Daily Value*
Fat 20.18g31%
Saturated Fat 8.819g44%
Trans Fat 0.464g
Polyunsaturated Fat 2.829g
Monounsaturated Fat 6.246g
Cholesterol 38mg13%
Sodium 1109mg46%
Potassium 434mg12%
Carbohydrates 46.35g15%
Fiber 4.9g20%
Sugar 3.55g4%
Protein 17.7g35%
Vitamin A 552IU11%
Vitamin C 4.6mg6%
Calcium 360mg36%
Iron 2.94mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

For another delicious recipe using refried beans check out my Baby Burrito Bowls, Beef Enchiladas and Chicken Tostadas!

For more similar recipes check out these beauties:

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Recipe Rating


  • Reply
    March 25, 2024 at 7:27 pm

    5 stars
    Have toasted a couple of leftover taco shells (we always have “spare”) to use for the crunch. Thanks for the idea!

    • Reply
      Chris Collins
      March 26, 2024 at 10:43 am

      Cheers Jen! C.

  • Reply
    February 21, 2024 at 4:21 pm

    5 stars
    So simple and so good. I served this was some Mexican Crema on the side for dipping. I made a few more to freeze for an even faster snack next time. Thanks for sharing.

    • Reply
      Chris Collins
      February 24, 2024 at 4:45 am

      Thanks so much for the review 🙂 C.

  • Reply
    October 16, 2023 at 8:47 pm

    5 stars
    So delicious. Realized I didn’t have chips, so just beans and salsa, but still so good. Dipping in chipotle aioli. Now excuse me while I go add chips to my grocery order.

    • Reply
      Chris Collins
      October 18, 2023 at 6:18 pm

      Great to hear they went down well! Love the addition of chipotle aioli!! C.

  • Reply
    Lori L
    November 10, 2022 at 3:15 am

    Ate a late lunch, early supper today. We got hungry again about 8pm and I remembered pinning this recipe. WOW! It was so quick and too easy to be so dang delicious And, yes, I even followed your recipe for homemade pico de gallo using late season fresh tomatoes from the garden. Thank you Chris! Definitely a keeper.

    • Reply
      Chris Collins
      November 10, 2022 at 10:37 am

      So happy to hear these went down well, Lori! Thanks so much for popping back for a review 🙂 C.

  • Reply
    June 6, 2022 at 9:58 am

    5 stars
    Omg these were so quick and easy but SOOOO delish! My new favourite thing to make!! Thanks for the recipe 🙂

    • Reply
      Chris Collins
      June 6, 2022 at 10:59 am

      So happy to hear they went down well, Tina! 🙂