Baked Bean and Cheese Quesadillas

Name: Baked Bean and Cheese Quesadillas
Total time: 5 min
Yield: One serving
Ingredients: 2 corn tortillas; 1/3 cup cooked baked beans, homemade or canned, with sauce; 1 ounce grated Monterey Jack, Cheddar or mixed cheeses 1/4 cup; Salsa for serving optional

By Martha Rose Shulman

Updated April 5, 2023

Baked Bean and Cheese Quesadillas — Andrew Scrivani for The New York Times

Total Time: 5 minutes
Rating: 4(990)
Comments: Read comments

These quesadillas have little in common with fast-food varieties, which are made with flour tortillas and a lot more cheese. A Taco Bell cheese quesadilla has 480 calories and 1,000 milligrams of sodium; if you order cheese quesadillas at Baja Fresh, you’re asking for 1,200 calories and 2,140 milligrams of sodium. I make a meal out of quesadillas by including beans or vegetables with the cheese, and I use corn tortillas rather than flour. Another plus: Quesadillas make a great destination for leftovers. Beans in a thick sauce make a delicious and comforting quesadilla filling.

Featured in: Fast Food for Harried Days

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Ingredients

Yield:One serving

For the Baked Bean and Cheese Quesadillas

2corn tortillas
⅓cup cooked baked beans, homemade or canned, with sauce
1ounce grated Monterey Jack, Cheddar or mixed cheeses ¼ cup
Salsa for serving optional

Ingredient Substitution Guide

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Preparation

For the Baked Bean and Cheese Quesadillas
1. Step 1
  In a microwave: Place a corn tortilla on a plate. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese, and top with the remaining tortilla. Press down gently, then microwave for 1 to 1½ minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve.
2. Step 2
  In a pan: Place a corn tortilla in a pan. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place the remaining tortilla on top of the cheese, and press down lightly. Flip over the quesadilla in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths and serve.

Tip

Advance preparation: Cooked beans will keep for four to five days in the refrigerator.

Ratings

4 out of 5

990 user ratings

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Comments

Kim7 years ago

Wow, I thought I had invented this. This dish has been on the top of my list of satisfying meals for a lazy cook for at least 10 years (they're awesome). When I make them, I use Bush's vegetarian baked beans, and I dress it up with some spices: ground cumin, cayenne, and onion powder. And always with corn tortillas.

Ann7 years ago

I concur with the idea of using black beans, drained and rinsed in cold water. I added cooked onions, peppers, salt, pepper (red), cumin, and cilantro to the bean-and-cheese mixture.

J.7 years ago

Refried black beans are a better idea here. They come in regular and low-fat versions, are easier than soupy baked beans in a quesadilla, and are super-tasty.

Megan1 year ago

Pretty good quesadillas but not the best. It took longer than 5 mins for us.

Anna1 year ago

Using the pan gives you way better results than using the microwave

Lee Norris1 year ago

When I read "baked beans" I see in my mind the new England variety I grew up with and loathed, with molasses and gloppy tomato sauce. I would never use that abomination in a Mexican-inspired recipe. If you must make this dish, pick up a can of refried beans and sub them.Of just use plain cooked beans.

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