Description
Simple and tasty mini quesadillas filled with refried beans and melted cheese—perfect for snacks, kids’ lunches, or party appetizers.
Ingredients
Units
Scale
- 8 small flour tortillas (taco size)
- 1 cup refried beans
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon cumin (optional)
- 1/4 teaspoon garlic powder (optional)
- 1 tablespoon vegetable oil or butter (for cooking)
Instructions
- In a bowl, mix refried beans with cumin and garlic powder if using.
- Lay out the tortillas and spread about 2 tablespoons of the bean mixture on half of each tortilla.
- Sprinkle a mix of cheddar and Monterey Jack cheese over the beans, then fold each tortilla in half to create a half-moon shape.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter.
- Cook each quesadilla for 2–3 minutes per side, or until golden brown and cheese is melted.
- Let cool slightly, then cut into wedges if desired and serve warm with salsa, sour cream, or guacamole.
Notes
- Use whole wheat or gluten-free tortillas as needed.
- Quesadillas can be baked on a sheet pan for a hands-off version.
- Great for freezing and reheating in a toaster oven or skillet.
Nutrition
- Serving Size: 1 mini quesadilla
- Calories: 180
- Sugar: 1g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg