Beef and Bean Quesadillas

Seasoned ground beef, creamy refried beans, peppers, onions, and melty cheese folded into crisp golden tortillas. These beef and bean quesadillas are a simple and affordable dinner for the whole family!

Why this recipe works

Beef and bean quesadillas can really be tailored however you prefer them. Keep it simple with just refried beans, beef, and cheese or toss in some peppers and onions for more crunch and flavor! You can even make them vegetarian-friendly by omitting the beef altogether or subbing in a plant-based crumble.

Either way, they’re quick and easy to prepare. Most of the ingredients are pantry staples with a little freshness added to the mix. I used to make these quesadillas quite a lot when my kids were young. They loved the seasoned beef, refried beans, and melty cheese version without any fresh veggies added (of course). But it was a super affordable ground beef dinner idea that I could make in a snap.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

GROUND BEEF – I use an 80/20 blend for the best flavor, though leaner beef works if you would rather drain less fat. Ground turkey, ground chicken, or a plant-based crumble all swap in cleanly, and you can leave the meat out entirely for a bean and cheese version.

REFRIED BEANS – A standard can of refried pinto beans is what helps everything hold together. Refried black beans, spicy, or fat-free versions all work. Mashed pinto beans would also be good!

PEPPERS AND ONIONS – These add flavor and a little extra texture. You can always add diced jalapenos for some heat if you want.

FLOUR TORTILLAS – Eight inch flour tortillas are ideal because they can easily fold in half and crisp without falling apart. For bigger portions you can use burrito tortillas. Feel free to substitute with corn tortillas, but they’re more delicate and can easily split when folded.

CHEDDAR CHEESE – Preferably shred it fresh off the block for the smoothest melt, since pre-shredded cheese carries an anti-caking starch that melts less evenly. Monterey Jack, a Mexican blend, or pepper jack for a little heat are all easy swaps. Pre-shredded cheese will be just fine if that’s what you have on hand.

SEASONING – I use my homemade blend of Mexican seasoning, but store-bought seasoning or even taco seasoning will work as well.

A few quick tips

• Do not overfill them, or they will not seal or crisp.
• Warm the refried beans first so they spread easily without tearing the tortilla.
• Keep the heat at medium so the outside turns golden just as the cheese finishes melting.
• Let each one rest a minute before slicing so the filling sets.

How to Make Beef and Bean Quesadillas

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Heat olive oil in skillet over medium high heat. Add onion and bell peppers. Saute until softened. Add the garlic and cook for an additional minute or until fragrant.
2. Add ground beef, tomato paste, and Mexican seasoning and cook until beef is no longer pink.
3. In a medium saucepan combine refried beans and soy sauce. Cook just until warmed.
4. For each tortilla, spread 1/3 of the bean mixture onto one side and top with 1/3 CUP of the cheese.
5. Add 1/3 of the beef mixture, then another 1/3 CUP of the cheese on top.
6. Fold to close. Grease large skillet or on an electric griddle and cook one side until nicely browned. Flip over to brown the other side. Cheese should be melted.

Frequently Asked Questions & Expert Tips

Traditional refried pinto beans are best. Fat-free, spicy, or refried black beans all work, and you can mash your own pinto beans if that is what you have on hand.

Absolutely. Swap the ground beef for ground turkey, ground chicken, or a plant-based crumble, or skip the meat entirely for a classic bean and cheese quesadilla.

Freshly shredded sharp cheddar melts smoothly and adds the most flavor. Monterey Jack, a Mexican blend, or pepper jack are all good swaps. Shred your own when you can, since pre-shredded cheese melts less evenly.

Folding one tortilla over the filling uses less cheese and meat, seals the edges so nothing spills, and crisps more evenly than a stacked quesadilla. It is also much easier to flip in the pan.

Storage and Freezing Information

To store leftovers, let the quesadillas cool completely, then keep them in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet or an air fryer to bring back the crisp edges, since the microwave tends to soften the tortilla.

To freeze, cook and cool the quesadillas, then freeze them in a single layer before moving them to a freezer bag for up to 2 months. Reheat straight from frozen in a skillet, a 375°F oven, or an air fryer until hot and crisp.

You can also prep ahead. Make the seasoned beef and warm the beans a day or two in advance and refrigerate, then assemble and cook the quesadillas fresh when you are ready to eat.

Serving Suggestions

Serve your beef and bean quesadillas with a side of guacamole, sour cream, or salsa fresca and pair it up with some Mexican rice.

More Mexican Inspired Recipes

• Mexican Lasagna
• Mexican Chicken Casserole
• Grilled Chicken Quesadilla
• Mexican Rice and Beans

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