Beef and Bean Quesadillas

Servings: quesadillas

Calories: 938cal

Heat olive oil in skillet over medium high heat. Add onion and bell peppers. Saute until softened, then add the garlic and cook for an additional minute or until fragrant.
2 teaspoons olive oil, 1/4 cup diced onion, 1/4 cup diced green bell pepper, 2 teaspoons minced garlic, 1/4 cup diced red bell pepper
Add ground beef, tomato paste, and Mexican seasoning and cook until beef is no longer pink.
1 pound ground beef, 2 Tablespoons Mexican seasoning, 1 Tablespoon tomato paste
In a medium saucepan combine refried beans and soy sauce. Cook just until warmed.
15 ounce can of refried beans, 2 Tablespoons soy sauce
For each tortilla, spread 1/3 of the bean mixture onto one side and top with 1/3 CUP of the cheese.
3 10 inch flour tortillas
Add 1/3 of the beef mixture then another 1/3 CUP of the cheese on top.
Fold to close. Grease large skillet or on an electric griddle and cook one side until nicely browned. Flip over to brown the other side. Cheese should be melted.

Author: Chef Antoine Davis

5 from 3 votes

The number of quesadillas this recipe will yield depends on how hearty you like them. Some people enjoy more meat, while others like to pile on the cheese. Ingredients list is approximate.
Eight inch flour tortillas are ideal because they can easily fold in half and crisp without falling apart. For bigger portions you can use burrito tortillas. Feel free to substitute with corn tortillas, but they're more delicate and can easily split when folded.
Do not overfill them, or they will not seal or crisp.

Course: Dinner

Cuisine: American

Prep Time20

Total Time20