Cheesy Beef Bean Quesadillas (Printable version)

Golden tortillas packed with savory beef, creamy beans, and melted cheese for easy Tex-Mex meals.

# What You'll Need:

→ Beef Filling

01 - 1 lb ground beef
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Bean Mixture

10 - 1 (15 oz) can refried beans or black beans, drained and mashed
11 - 1 tablespoon lime juice
12 - 2 tablespoons chopped fresh cilantro (optional)

→ Quesadillas

13 - 8 medium flour tortillas (8-inch)
14 - 2 cups shredded cheddar cheese
15 - 1 cup shredded Monterey Jack cheese
16 - 2 tablespoons butter, softened

→ To Serve (optional)

17 - Salsa
18 - Sour cream
19 - Sliced jalapeños
20 - Fresh cilantro

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook for 30 seconds.
02 - Add ground beef to the skillet and cook, breaking it up with a spatula, until browned and fully cooked, about 5 to 6 minutes. Drain excess fat if necessary.
03 - Mix in cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 to 2 minutes until aromatic, then remove from heat.
04 - In a small bowl, combine refried beans with lime juice and chopped cilantro.
05 - Place tortillas on a flat surface. Spread 2 tablespoons of the bean mixture over half of each tortilla. Layer beef mixture on top, then evenly sprinkle with both cheeses.
06 - Fold tortillas in half, enclosing the fillings completely.
07 - Preheat a large nonstick skillet or griddle over medium heat. Lightly brush the outside of each quesadilla with softened butter.
08 - Cook quesadillas in batches for 2 to 3 minutes per side until golden brown and cheese has melted. Remove and rest for 1 minute before slicing.
09 - Serve warm with salsa, sour cream, sliced jalapeños, and fresh cilantro as desired.

# Expert advice:

01 -
  • They come together in under 35 minutes, making weeknight dinners feel less like a chore and more like a win.
  • The combination of crispy, buttery tortillas and creamy, cheesy filling satisfies cravings without pretension.
  • They freeze beautifully uncooked, so you can have a quick dinner ready whenever hunger strikes.
02 -
  • Don't overcrowd the skillet; cooking in batches of 2-3 ensures even browning and gives you control over the heat.
  • Medium heat is your friend here—too high and the tortilla burns before the cheese melts; too low and you get a chewy, soft exterior instead of crispy.
  • Letting them rest for one minute after cooking allows the cheese to set enough to slice cleanly without losing the filling.
03 -
  • If your tortillas are dry or brittle, wrap them in a damp towel for a few minutes before assembling—they'll fold without cracking.
  • Use a pastry brush to apply butter evenly; your quesadillas will brown more uniformly and look more intentional.

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