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Crispy on the outside and perfectly melty on the inside, my Mini Bean and Cheese Quesadillas come together in just 20 minutes and are perfect for quick dinners, easy lunches, or party appetizers. They’re bite-sized, budget-friendly, and kid-approved, made with refried beans, cheddar cheese, and street taco-size tortillas.
Try this next: Top with my homemade Pineapple Salsa or Fresh Homemade Salsa for a homemade flavor-boost!
Pin this recipe for later!Why I Love This Recipe
- Simple Ingredients – Only five ingredients for the base recipe, and you likely have them in your fridge and pantry already.
- Quick To Prepare – These little quesadillas are done in only 20 minutes. Great for a late-night snack or last-minute company.
- Feeds A Crowd – Makes 24 mini quesadillas—great for meal prep or feeding a crowd
- Easily Customizable – This recipe is very versatile! You can add whatever fillings you’d like and really make it your own.
RECIPE WALK-THROUGH
Before You Begin
First, assemble and prep your ingredients.
- Refried Beans – If your beans are on the wetter side, skip the milk. You want a spreadable, but not runny, texture.
- Cheese – Sharp cheddar melts beautifully, but pepper jack adds a spicy kick.
- Mini Corn Tortillas –These quesadillas are the perfect handheld size because they use street taco-size tortillas. Mission brand’s 12.6-ounce pack has just the right amount for this recipe.
- Taco Seasoning – Use your favorite brand, or season with your own blend of cumin, garlic, chili powder, and salt.
How To Make Mini Bean and Cheese Quesadillas
See the recipe card below for full, detailed instructions
Mix the refried beans with taco seasoning and a splash of milk (only if needed to loosen the texture).
Moisten a large paper towel and then wrap the tortillas in it. Warm in the microwave for about a minute to soften and make the tortillas more pliable.
Spread 1–2 tablespoons of the bean mixture onto each tortilla and top with shredded cheese. Fold each in half and press gently to seal.
Heat oil in a skillet over medium heat. Cook the quesadillas for approximately 2 minutes per side, or until they are golden brown and the cheese is fully melted. You’ll need to cook in batches unless you have a large gas griddle.
Serve warm, garnished with fresh cilantro, sour cream, lime wedges, and your favorite pico de gallo or salsa for dipping.
Frequently Asked Questions
Can you use larger corn tortillas?
Yes! If you don’t want the mini version, feel free to use normal-sized corn tortillas for this recipe.
Can flour tortillas be used for this recipe?
Yup! Corn tortillas are ideal for a crispy finish, but if you prefer flour they can easily be used to make this recipe.
Serving Suggestions
- Serve with a side of Mexican rice or a green salad.
- Add sautéed onions or a few spoonfuls of green chiles to the beans for extra flavor.
- Make them kid-friendly by keeping toppings simple.
- Add jalapeños for the grown-ups for a spicy kick.
Storage Tips
The Best Way to Store & Reheat Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or toaster oven for the best results.
Freeze cooled quesadillas in a single layer, and then transfer to a freezer baggie.
You can reheat from frozen in the oven or air fryer.
Recipe Tips
- Keep tortillas warm while assembling.
- Shred your cheese from blocks for the best melt. Pre-shredded cheeses contain additives to prevent caking, like potato starch or cellulose, which can affect the result.
- Don’t overfill your tortillas! Too much filling makes them hard to flip without the insides spilling out.
- For a crispier finish, brush tortillas with oil before cooking or bake in the oven at 400°F for 10-12 minutes.
More Mexican Recipes
- Slow Cooker Mexican Beans
- Taco Stuffed Bread
- Chicken Taco Salad
- Chicken Enchilada Casserole
- How to Make Elote (Mexican Corn)
Mini Bean and Cheese Quesadillas
Ingredients
- 15 ounces Refried beans
- 2 tablespoons Taco seasoning
- 1 tablespoon Milk
- 1 cup Fresh grated sharp cheddar
- 24 Mini corn tortillas street taco size
- 1 tablespoon Vegetable oil or butter
For serving:
- Chopped cilantro
- Sour cream
- Lime wedges
- Pico de gallo or salsa
Instructions
- In a medium bowl, combine beans, taco seasoning, and milk
- Wrap tortillas in a damp paper towel or place in a tortilla warmer, microwave to soften, about 1 minute.
- Lay a single tortilla on a flat surface and spread about 1-2 tablespoons of bean mixture. Add a tablespoon of shredded cheddar. Fold in half, pressing down lightly. Working one at a time with warm tortillas keeps the tortillas from cracking.
- Heat oil in a large skillet over medium heat. Add quesadillas in a single layer and cook until tortillas are golden and the cheese has melted, about 2 minutes per side.
- Garnish with cilantro. Serve immediately with sour cream, lime wedges, and pico de gallo.
Notes
- If your beans have a lot of moisture in them, you can omit the milk.
- Try making these quesadillas with pepper jack cheese.
- This recipe yielded 24 quesadillas, which was one 12.6oz pkg of Mission corn street taco size tortillas.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
