Bean and Cheese Quesadilla Triangles

Bean and Cheese Quesadilla Triangles

Crispy tortillas stuffed with creamy beans and melted cheese, sliced into shareable triangles.

Total 22 min Makes 4 servings Calories 520/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

These quesadillas pair mashed pinto beans with melted cheddar and Monterey Jack inside golden, pan-seared flour tortillas. A quick mash of seasoned beans gives the filling a creamy texture that holds together well for dipping. Serve as a weeknight dinner, quick lunch, or cut smaller for a party appetizer with salsa and sour cream.

Ingredients

  • 1 can pinto beans, drained and rinsed (15 ounces)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • salt, to taste
  • 8 flour tortillas (8-inch)
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 tablespoons butter, softened
  • 1/2 cup salsa, for serving
  • 1/2 cup sour cream, for serving

Method

  1. In a medium bowl, mash the pinto beans with cumin, chili powder, garlic powder, and salt until mostly smooth, leaving some texture.

  2. Lay 4 tortillas flat and spread an even layer of mashed beans over each, leaving a small border around the edge.

  3. Sprinkle cheddar and Monterey Jack evenly over the beans, then top with the remaining 4 tortillas to form sandwiches.

  4. Heat a 9-inch skillet over medium heat and lightly butter one side of the outer tortilla before placing it butter-side down in the skillet.

  5. Cook the quesadilla until the bottom is golden brown and crisp, about 3 minutes.

  6. Butter the top tortilla, flip the quesadilla, and cook until the second side is golden and the cheese is fully melted, about 3 minutes.

  7. Transfer the quesadilla to a cutting board and repeat cooking with the remaining tortillas, buttering the skillet as needed.

  8. Let each quesadilla rest for 1 minute, then slice into quarters to form triangles.

  9. Arrange the triangles on a platter and serve warm with salsa and sour cream on the side.

Rate this recipe

★ 4.5 (1)

Bean and Cheese Quesadilla Triangles

These quesadillas pair mashed pinto beans with melted cheddar and Monterey Jack inside golden, pan-seared flour tortillas. A quick mash of seasoned beans gives the filling a creamy texture that holds together well for dipping. Serve as a weeknight dinner, quick lunch, or cut smaller for a party appetizer with salsa and sour cream.

22 min 4 servings 520 cal

Ingredients

  • 1 can pinto beans, drained and rinsed (15 ounces)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • salt, to taste
  • 8 flour tortillas (8-inch)
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 tablespoons butter, softened
  • 1/2 cup salsa, for serving
  • 1/2 cup sour cream, for serving

Method

  1. 1

    In a medium bowl, mash the pinto beans with cumin, chili powder, garlic powder, and salt until mostly smooth, leaving some texture.

  2. 2

    Lay 4 tortillas flat and spread an even layer of mashed beans over each, leaving a small border around the edge.

  3. 3

    Sprinkle cheddar and Monterey Jack evenly over the beans, then top with the remaining 4 tortillas to form sandwiches.

  4. 4

    Heat a 9-inch skillet over medium heat and lightly butter one side of the outer tortilla before placing it butter-side down in the skillet.

  5. 5

    Cook the quesadilla until the bottom is golden brown and crisp, about 3 minutes.

  6. 6

    Butter the top tortilla, flip the quesadilla, and cook until the second side is golden and the cheese is fully melted, about 3 minutes.

  7. 7

    Transfer the quesadilla to a cutting board and repeat cooking with the remaining tortillas, buttering the skillet as needed.

  8. 8

    Let each quesadilla rest for 1 minute, then slice into quarters to form triangles.

  9. 9

    Arrange the triangles on a platter and serve warm with salsa and sour cream on the side.