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Cheese-Crisped Pinto Bean Quesadillas

4 Servings

40 minutes

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These ooey-gooey quesadillas boast double the cheese—some is tucked inside the folded tortillas and the rest is sprinkled on the outside. As they toast in the oven, the outer layer of cheese melts and becomes deliciously crisp. Bonus: We cook quesadillas on a baking sheet to make a big batch all at once—no need to stand at the stove cooking quesadillas one by one. To make these vegetarian quesadillas heartier, we include pinto beans (or black beans), which are microwaved with chili powder to infuse them with spice; canned red or green chilies bump up the heat, while lime juice brings an acidic note.



40 minutes


  • 3

    tablespoons neutral oil

  • 2

    15½-ounce cans pinto beans OR black beans, rinsed and drained


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Katherine K.
May 23, 2024
A revision to Yumminess
I’ve made these several times. This past time, I followed my own advice and used my silicone mat and rather than putting 3 T oil on the pan, I used olive oil spray. Much less greasy, with all that yummy melted cheese creates.
Katherine K.
September 19, 2023
Super yummy and easy!
My only change would be to line the baking sheet with foil or silicone baking mat for easier clean up. These were perfect for a quick meatless Monday. Used pinto beans which I think mash better than kidney beans.
John M.
August 30, 2023
An easy recipe that I tried today with great success. Crunchy and flavorful. Followed the recipe exactly but halved it for two of us. Thanks again, Ms. Hill & Milk Street team.
sandra r.
August 24, 2023
Yummy bean quesadillas
These quesadillas are freaking delicious!! Best I have ever had and so easy to make. The smoky chipotle pepper and lime make the beans sing and they get crispy delicious in the oven with the cheese on top. They didn’t even need condiments! And they are meatless!