Cheesy Beef Bean Quesadillas (Print Version)
Crispy tortillas layered with savory beef, beans, and melted cheese for a delicious Tex-Mex meal.
# Recipe Ingredients:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Bean Mixture
10 - 1 can (15 oz) refried beans or black beans, drained and mashed
11 - 1 tablespoon lime juice
12 - 2 tablespoons chopped fresh cilantro (optional)
→ Quesadillas
13 - 8 medium (8-inch) flour tortillas
14 - 2 cups shredded cheddar cheese
15 - 1 cup shredded Monterey Jack cheese
16 - 2 tablespoons butter, softened
→ To Serve (optional)
17 - Salsa
18 - Sour cream
19 - Sliced jalapeños
20 - Fresh cilantro
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds.
02 - Add ground beef, breaking up with a spatula, and cook until browned and cooked through, about 5–6 minutes. Drain excess fat if necessary.
03 - Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1–2 minutes until fragrant, then remove from heat.
04 - Combine refried beans with lime juice and chopped cilantro in a small bowl.
05 - Lay tortillas flat. Spread 2 tablespoons of bean mixture over half of each tortilla. Layer with beef mixture, then sprinkle shredded cheddar and Monterey Jack cheeses evenly.
06 - Fold tortillas in half to enclose fillings.
07 - Heat a large nonstick skillet or griddle over medium heat. Brush outside of each quesadilla lightly with softened butter.
08 - Cook quesadillas in batches for 2–3 minutes per side until golden brown and cheese is melted. Remove and let rest for 1 minute before slicing.
09 - Serve warm with salsa, sour cream, sliced jalapeños, and fresh cilantro as desired.
# Expert Advice:
01 -
- They come together faster than takeout, and taste infinitely better than anything that arrives in a cardboard box.
- The beef filling is seasoned just right—warm and savory without being heavy, which somehow makes people want to eat more of them.
- Crispy edges and melted cheese centers hit that perfect texture contrast that makes every bite feel intentional.
02 -
- Don't skip draining the beef or you'll end up with a greasy filling that slides around inside the tortilla instead of staying put.
- Medium heat is your friend here—high heat makes the outside of the quesadilla burn before the cheese inside has a chance to fully melt.
- The softened butter matters because cold butter tears the tortilla and hot melted butter seeps in and makes things soggy.
03 -
- A little softened butter on the tortilla beats oil every single time—it browns better and tastes richer.
- If your cheese isn't melting evenly, lower the heat slightly and cover the skillet with a lid for the last minute of cooking—the trapped steam helps everything get creamy inside while staying crispy outside.