Drain the beans well, then spread them thinly with shredded cheese inside a tortilla. This simple quesadilla with cheese and beans cooks quickly in a skillet, and a bean-filled quesadilla makes an inexpensive meal from ingredients you may already have. Moderate heat gives the filling time to warm before the tortilla browns too far.

Bean quesadilla ingredients and proportions

For two servings, make two folded quesadillas with:

• 2 medium flour tortillas, about 8 inches across
• 1 cup cooked pinto or black beans, drained and rinsed if canned
• 1 cup shredded cheese, such as Monterey Jack, cheddar, or a mix
• 1/4 teaspoon ground cumin and a pinch of salt, to taste
• 1 to 2 teaspoons neutral oil, divided between batches

Serve with salsa, plain yogurt, or sour cream if you have them. A 15-ounce can generally supplies more beans than this recipe needs, so save the remainder for another meal. Taste the beans before adding salt: canned varieties and cheese can already be salty.

Flour tortillas brown readily and fold without much trouble. Corn tortillas also work, but are often smaller and less flexible; warm them briefly before folding and use less filling. For a bean quesadilla with a crisp surface and a melted center, choose a cheese that melts easily. Shredding a block yourself can be economical when the price per ounce is lower than a bag of shredded cheese.

Prepare the filling

Drain the beans in a colander and rinse canned beans. Let them drain again, then pat them dry if they are wet. Mash roughly half with a fork and leave the rest whole. The mashed portion holds the filling together, while the whole beans give it texture. Stir in the cumin and taste for salt.

If the beans are cold from the refrigerator, warm them briefly in a skillet or microwave until steaming before assembly. Let excess moisture cook off or drain it away. This step makes it easier for the center to heat through during the short time the tortilla spends in the pan.

For black bean quesadillas, use the same one-cup measure and mash the beans in the same way. Their flavor works well with a little cumin or chili powder. A spoonful of corn or finely chopped cooked onion can stretch the filling, but keep additions dry and modest so the fold stays easy to turn. A quesadilla with black beans and cheese needs no special sauce inside; put salsa on the side to preserve the crisp shell.

Assemble and cook

1. Set a skillet over medium-low heat. Add a small amount of oil and spread it across the surface with a paper towel or brush.
2. Place one tortilla in the pan. Sprinkle about 1/4 cup cheese over one half, leaving a narrow border. Add half the beans in a thin, even layer, then top with another 1/4 cup cheese.
3. Fold the empty half over the filling and press gently with a spatula. Cook for about 2 to 3 minutes, checking the underside for an even golden color.
4. Turn carefully and cook the second side for another 2 to 3 minutes. The tortilla should be crisp, the cheese melted, and the beans hot throughout. Reduce the heat if the outside browns before the center is ready.
5. Transfer to a cutting board and rest for a minute before slicing. Repeat with the second tortilla, adding the remaining oil if needed.

A bean and cheese quesadilla is easier to flip when the filling stays below the fold and away from the edges. Use a broad spatula and turn toward the folded side to keep the contents in place. If your skillet is large enough, cook both folded tortillas at once without crowding them.

Choose additions that earn their place

A bean quesadilla can take leftovers, but every addition changes the moisture and thickness. Pick one or two rather than piling on everything in the refrigerator:

• Vegetables: Use a few tablespoons of cooked peppers or onions. Drain them first; raw tomatoes release water as they heat.
• Heat: Add a small amount of drained pickled jalapeño or a pinch of chili flakes.
• Freshness: Scatter chopped cilantro over the finished wedges, or serve lettuce alongside them.
• Sauce: Spoon salsa or sour cream onto the plate for dipping instead of sealing it inside.

For quesadillas made with black beans, frozen corn is a practical addition: heat and drain it before mixing it in. Compare the price per ounce of canned and dry beans if you cook them often; canned beans save preparation time, while a cooked batch of dry beans can supply several meals. Refrigerate leftover cooked beans promptly in a covered container and use them in another dish.

Make the second serving work for you

To serve two people at once, keep the first bean and cheese quesadilla on a rack while the second cooks. The bean-and-cheese tortillas stay crisper when the rack lets steam escape from underneath. Cut each filled tortilla with beans and cheese into wedges just before serving, with a small dish of salsa alongside. For a more substantial plate, add a simple salad or fruit rather than overfilling the tortilla.

A cheese quesadilla with beans travels best after a short cooling period: pack it separately from wet toppings. For a quesadilla with black beans packed for lunch, keep it chilled until eating and reheat it in a skillet when possible. A microwave warms the filling, though the tortilla will soften. Black bean and cheese quesadillas can also be reheated in a dry skillet over low heat, turning once until the filling reaches 165°F, checked with a food thermometer. See the USDA guidance on reheating leftovers.

The most likely problem is a browned tortilla around cool, unmelted filling. If you spot firm cheese when you lift an edge, lower the heat and cook a little longer; next time warm the beans first and use a thinner layer.