Appetizer, Snacks · Breakfast, Brunch

Refried Bean & Fajitas Quesadilla

These hearty quesadillas are filled with spicy refried beans and melted cheese. Serve them with spicy chipotle salsa to really take them over the top. These are great for an appetizer or brunch.

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Just checked the date of my first post today and you know what The Mint Thief is a month (and a day) old! I can’t believe a whole month has gone by…boy the time sure does fly! But, I’m loving every minute of it. I have been excited every single day to see this blog grow. The overwhelming encouragement from family & friends has been extremely touching. Can’t wait to keep the good stuff coming. Thank you to everyone that has visited the site, everyone kind enough to leave comments and to everyone who has subscribed. The support has been amazing.

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Let’s get back to these yummy refried bean & fajitas quesadilla.
There is just something nice about these golden brown cheesy corn quesadilla! It always makes me go crazy! These quesadillas have spicy refried beans, fajita & cheese in them. To make the quesadillas I first covered the tortillas with my favorite sweet & spicy chili sauce and then filled them with refried beans fajita and cheese and toasted till the tortillas were nice golden and crunchy. I have tried many fillings and this is my personal favorite.

I usually make quesadillas with the flour tortilla. But this time, I made them with corn tortilla & I absolutely loved it. Corn tortilla enhances the flavor of these quesadillas . I’m never going back to flour tortillas again.

I used a Mexican cheese blend. It had cheddar, monterey jack, asadero and queso blanco and it tasted pretty great. You can use any cheese of your choice.

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If you want to serve these up for dinner, you could always add in some shredded chicken to make them a little more hearty. But no matter when you serve them, make sure you make extras. They will get gobbled right up!

Here’s how you can make it:


Ingredients:

  • 10 6inch corn tortilla
  • 1 can refried beans (fat-free) 16oz
  • 1/2 onion, sliced
  • 1/4 green bell pepper, sliced
  • 1/4 yellow/red bell pepper, sliced
  • 1 green chili, chopped
  • 1/4 cup cilantro, chopped
  • 3 tsp taco seasoning
  • 3 tbsp hot & sweet chili sauce
  • 1 cup Mexican-style four cheese blend
  • oil
  • salt to taste

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Method: 

  • Slice the onion & bell pepper in long strips.
  • Heat 1/2 tbsp oil in a skillet add sliced onion & bell peppers, cook over medium to high heat for 2 minutes. Add 1 tsp of taco seasoning. Mix well & cook for 2-3 minutes or until vegetables are just tender. Remove from heat.
  • Transfer fajitas in a bowl.
  • Finely chop cilantro & green chili.
  • In the same pan heat 1 tbsp of oil. Add green chili & canned refried beans & cook for 1 minute.
  • Add 2-3 tbsp water & let it boil.
  • Add 2 tsp taco seasoning & salt. Mix well & bring to boil.
  • Once it comes to a boil,  Add cilantro & mix well. Take it off the flame.
  • Heat a non-stick pan with few drops of oil over low to medium heat.
  • Lay 1 tortilla on the skillet and sprinkle cheese all over.
  • Spread 2 tsp sweet & spicy chili sauce on the tortilla.
  • Spread 2-3 tbsp of refried beans & spread evenly . Don’t use too much or the filling will fall out as u try to eat it.
  • Top it up with some fajitas & cheese.
  • Cover with another tortilla.
  • Spread a little oil over the top of second tortilla and flip over.
  • Once the cheese starts to melt, begin lifting a corner of the tortilla and checking the underside. When the cheese has completely melted and you see golden-brown spots on the underside of the tortilla, the quesadilla is ready.

  • Cut into quarters and serve hot with salsa, sour cream or guacamole.

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Refried Bean & Fajitas Quesadilla

The and oozy melted cheese in these refried bean & fajita-style quesadillas will prove irresistible. Serve them as party appetizers or for a quick-lunch on the weekend.


Yield: 2-3         Difficulty: Easy


Ingredients:

  • 10 6inch corn tortilla
  • 1 can refried beans (fat-free) 16oz
  • 1/2 onion, sliced
  • 1/4 green bell pepper, sliced
  • 1/4 yellow/red bell pepper, sliced
  • 1 green chili, chopped
  • 1/4 cup cilantro, chopped
  • 3 tsp taco seasoning
  • 3 tbsp hot & sweet chili sauce
  • 1 cup Mexican-style four cheese blend
  • oil
  • salt to taste

Method: 

  • Slice the onion & bell pepper in long strips.
  • Heat 1/2 tbsp oil in a skillet add sliced onion & bell peppers, cook over medium to high heat for 2 minutes. Add 1tsp of taco seasoning. Mix well & cook for 2-3 minutes or until vegetables are just tender. Remove from heat.
  • Transfer fajitas in a bowl.
  • Finely chop cilantro & green chili.
  • In the same pan heat 1 tbsp of oil. Add green chili & canned refried beans & cook for 1 minute.
  • Add 2-3 tbsp water & let it boil.
  • Add 2 tsp taco seasoning & salt. Mix well & bring to boil.
  • Once it comes to a boil,  Add cilantro & mix well. Take it off the flame.
  • Heat a non-stick pan with few drops of oil over low to medium heat.
  • Lay 1 tortilla on the skillet and sprinkle cheese all over.
  • Spread 2 tsp sweet & spicy chili sauce on the tortilla.
  • Spread 2-3 tbsp of refried beans & spread evenly . Don’t use too much or the filling will fall out as u try to eat it.
  • Top it up with some fajitas & cheese.
  • Cover with another tortilla.
  • Spread a little oil over the top of second tortilla and flip over.
  • Once the cheese starts to melt, begin lifting a corner of the tortilla and checking the underside. When the cheese has completely melted and you see golden-brown spots on the underside of the tortilla, the quesadilla is ready.
  • Cut into quarters and serve hot with salsa, sour cream or guacamole.

Notes:

  1. If turning the whole tortilla is difficult. Lay the tortilla on a pan add the beans,fajita cheese on half of the tortilla. Fold the tortilla in half, forming a semi-circle. Pour some oil on the side facing you and flip the tortilla. Cook till it’s nice and crisp from one side, now pour some oil over the second side and flip again to cook this side.
  2. The key to a crispy quesadilla is less fat in the pan, not more. Too much fat will make your quesadilla soggy instead of crispy. Use just enough to coat the bottom of your skillet.


Thanks to everyone who’s been reading and supporting me so far in my journey! Happy Anniversary to all my readers!

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