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These vegetarian bean and cheese quesadillas make for the perfect easy appetizer. Made with mini tortillas or even wonton wrappers, these small bites are ready in less than 10 minutes and they are low in calories. Great for game day snacks, these will be a hit with the whole family!
Ingredients & substitutions
- Tortillas: I use mini tortillas for these quesadillas so that they are a great handheld snack, perfect for game day! You can use larger tortillas if you like and cut them into quarters.
- Beans: I use canned black beans for these quesadillas, drain and rinse them well before adding. I like to mash them with a spatula so they stick to the tortillas. You can also use refried beans.
- Onions & peppers: I use a white onion, finely diced, for a burst of flavor along with jalapeno peppers for a mild spice. Feel free to add in or swap other aromatics.
- Taco seasoning: Use your favorite brand, or you can make your own if you prefer.
- Shredded cheese: I use a Mexican cheese blend, but you can use cheddar or a Tex Mex blend.
How to make bean quesadillas
- Cook the onions and jalapenos with olive oil until soft.
- Add in the black beans and taco seasoning and stir to warm through.
- Mash the beans with the back of a spatula.
- Place the tortillas onto a heated grill pan or the same pan you used to cook the stuffing
- Divide the bean mixture on to half of each tortilla.
- Add the shredded cheese. Fold over and cook on both sides, flipping very carefully.
Tips for making the recipe well
- Make them faster by using refried beans. When I originally shared this recipe, I used refried beans. However, I prefer the consistency of whole beans cooked with onion and jalapeños.
- Cut larger tortillas into smaller round ones to make them smaller. If you can’t find mini tortillas, you can just make your own. I’ve also made this before with wontons and they’re perfect that way.
- Use a grill pan for cooking. There’s something about those grill marks that are so appetizing, You can easily fit 4 mini tortillas on a grill pan so it’s easy to make a batch at once.
- Don’t overstuff the quesadillas. Each one will hold only about 2-3 tablespoons of the bean and cheese mixture. That makes it easier to flip and they’re honestly just better when they’re thinner and more crispy.
Frequently asked questions
I use a Mexican shredded cheese blend for my these bean quesadillas. It has a mild flavor 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.
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.
Yes! But I recommend freezing before cooking. Lay them flat on a baking sheet until firm. Then transfer to a freezer bag or airtight container for up to 2 months. You can cook them from frozen by placing them on the heated skillet and cooking for 2-3 minutes per side until heated through.
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:
- Spinach Dip
- Shrimp Avocado Bean Salsa
- Simple Guacamole
- Pizza Quinoa Bites
- Buffalo Cauliflower Bites
- Creamy Feta Dip
- Broccoli & Cheese Hand Pies
If you’ve tried this healthy-ish feel good Bean and Cheese Quesadillas recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Bean and Cheese Quesadillas
- 2 tablespoons olive oil divided
- ½ small onion chopped
- ½ jalapeño pepper chopped
- ½ cup canned black beans rinsed and drained
- 2 teaspoons taco seasoning
- ½ cup Mexican blend shredded cheese
- 4 mini tortillas
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until soft and translucent, about 3-4 minutes.
- Add the jalapeño peppers, black beans and taco seasoning, and cook until warmed through, mashing the beans with the back of a spatula, for 2 more minutes.
- Place the mini tortillas on a grill pan heated with the remaining tablespoon of olive oil. Divide the mixture into half of each of the mini tortillas. Add cheese on top and fold the tortillas over.
- Cook the tortillas on medium-high heat until the crust is crispy and the cheese has melted, about 2 minutes per side.
- Serve with salsa and/or sour cream, if desired.
- Instead black beans, you can use refried beans.
- Instead of jalapeño peppers, you can use green peppers or skip them.