These Bean and Cheese Quesadillas are so easy to throw together. They're made with beans, cheese and mini wontons for a cheesy game day snack or appetizer!
These vegetarian refried bean quesadillas make for the perfect easy appetizer. Made with wonton wrappers, these small bites are ready in less than 10 minutes and they are low in calories. Great for game day snacks, these were a hit with the whole family!
What happens when you’re a busy mom on the weekend, the kids are craving quesadillas and there are zero tortillas in your fridge? You accidentally stumble upon Bean and Cheese Quesadillas. Thank goodness for wontons!! Yup I used wontons instead of quesadillas and it worked perfectly!
The easiest and quickest quesadilla recipe!
This recipe is literally just refried beans with cheese stuffed in a mini cute and tiny wonton because I ran out of tortillas and the nearest grocery store from my house is 12 minutes away. I’ve gotta say, sometimes out of desperation, we come up with the best ideas! Ready in less than 10 minutes and packed full of flavor!
How to make refried bean quesadillas
In small bowl, mix the beans, cumin and chili powder, then stir in the cheese. Place about 1 tablespoon of the bean and cheese mixture over half of each wrapper and add the fresh cilantro on top.
Fold the wonton over the filling to create a half-circle shape; do not seal tight.
Heat the olive oil in a large skillet over medium-high heat. Add the quesadillas to the skillet without overlapping them, cook uncovered 1 to 2 minutes per side until the cheese melts and the wonton becomes crispy.
What to serve with refried bean quesadillas
I like to serve these wonton quesadillas with a sprinkle of fresh cilantro alongside a serving of salsa. Sour cream would be another great option. These quesadillas were meant for dipping, so try pairing them with these other homemade dips:
Top tips to make refried bean wonton quesadillas
- You can either bake these bean and cheese wonton quesadillas or lightly fry them with a touch of olive oil for about 2 minutes per side. Although I’m always a fan of baking over frying, I liked the consistency of these fried better. They just get that crispy layer on the outside that makes them so appetizing with barely any oil!
- For the refried beans, I buy plain vegetarian organic ones but I like to spice them up by adding some ground cumin and fresh cilantro. I also mix in some cheese into the beans so its well incorporated for a *perfectly cheesy bites* – cooking goals, right?!
- To make these vegan, swap the cheese for a vegan blend, but do make sure it melts well.
Frequently asked questions
Are refried bean quesadillas healthy?
Each of these quesadillas comes in at around 35 calories, so they are a great low calorie snack! They are also low carb, low fat and contain a good amount of protein thanks to the cheese and refried beans.
What cheese is best for quesadillas?
I used a Mexican shredded cheese blend for my wonton quesadillas. It has a slight heat to it and it melts really well. It’s important to use a good melting cheese, as it works as a glue to hold the quesadillas together. Mozzarella would work as well and it would have a milder flavor.
Can you make these refried bean quesadillas ahead of time?
These appetizers are best served immediately, straight out of the pan. If you wish, you can make the filling ahead of time and keep covered in the fridge until ready to use.
This recipe is perfect for parties, and especially for game day snacks. And what’s great, is that they’re loved by adults and kids! So quick and easy to make, they’re a must have if you are entertaining!
For more game day snacks:
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Bean and Cheese Quesadillas
- 8 oz vegetarian refried beans
- 1/4 tsp ground cumin
- 1/8 tsp chili powder
- 1 cup shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro plus more for serving
- 12 round wonton wrappers
- 1 tsp olive oil
- Salsa for serving
- In small bowl, mix beans, cumin and chili powder, then stir in the cheese.
- Place about 1 tablespoon of the bean and cheese mixture over half of each wrapper. Add the fresh cilantro on top.
- Fold the wonton over the filling to create a half-circle shape; do not seal tight.
- Heat the olive oil in a large skillet over medium-high heat. Add the quesadillas to the skillet without overlapping them, cook uncovered 1 to 2 minutes per side until the cheese melts and the wonton becomes crispy.
- Serve immediately with cilantro and salsa, if desired.