Bean and Cheddar Cheese Quesadillas Recipe

Name: Bean and Cheddar Cheese Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 5 tablespoons unsalted butter; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1 (15 1/2-ounce) can pinto beans, drained; 1/2 teaspoon kosher salt, plus more, to taste; 16 corn tortillas, preferably white; 1 1/2 cups Cheddar (about 3 ounces); 1 ripe Hass avocado; 1 ripe tomato, cored and diced; Freshly ground black pepper; 1/4 cup sour cream, optional

Servings: persons

About 5 tablespoons unsalted butter
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 (15 1/2-ounce) can pinto beans, drained
1/2 teaspoon kosher salt, plus more, to taste
16 corn tortillas, preferably white
1 1/2 cups Cheddar (about 3 ounces)
1 ripe Hass avocado
1 ripe tomato, cored and diced
Freshly ground black pepper
1/4 cup sour cream, optional

1
Melt 1 tablespoon of the butter in a large skillet, over medium-high heat, with the cumin, coriander, and toast the spices until fragrant, about 30 seconds.
2
Add the beans and mash with a potato masher into a thick paste.
3
Mix in 1/2 teaspoon salt and transfer to a bowl.
4
Rinse and dry the skillet.
5
Lay out half the tortillas on a work surface.
6
Spoon and spread the beans evenly onto the tortillas.
7
Scatter the cheese evenly over the beans, and top with the remaining tortillas.
8
Halve, seed and dice the avocado.
9
Toss with the tomato and season with salt and pepper, to taste.
10
Melt about 1/2 tablespoon of the butter over medium heat in the skillet.
11
Cook the quesadillas one at a time, until golden and the cheese melts, about 1 1/2 to 2 minutes per side.
12
(Add a bit more butter, if needed when they are turned.)
13
Transfer to a cutting board and cool briefly before cutting into wedges.
14
Serve warm with the avocado mixture and the sour cream, if desired.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: About 5 tablespoons unsalted butter, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1 (15 1/2-ounce) can pinto beans, drained, and more.

Yes, Bean and Cheddar Cheese Quesadillas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean and Cheddar Cheese Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions