Refried Bean quesadilla with roasted vegetables, I started cooking Mexican food because of my mom and mom-in-law. They wanted to explore different cuisine but still wanted to stay in the comfort zone of Indian taste. So I started tweaking the recipes and this seems like a win of very simple and yet healthy. My son Sai loves quesadilla and this recipe didn’t fail to impress him. He loves the texture of the cheesy and crunchy vegetables and the variety this food brings.

I love exploring new food and my passion for traveling helped to expand my palate with sophisticated taste. So this recipe is a big win when I wanted to quickly whip a healthy dinner.

So what are you waiting for let’s make some quesadilla!!!

Let’s start with ingredients!!

• Refried Beans: I am using the “Rosarita refried beans organic refried beans“!! Obviously, if you want you could make yours from scratch!! but like I mentioned above this is my go-to quick whip recipe. Hence going with the canned one.
• Veggies: For roasted veggies, it is completely up to you!! I really love adding multi-color bell pepper to get that rich color and crunchiness. I also add onion and spinach. See below notes for more veggie recommendations for a delicious addition.
• Seasoning: I used plain chili powder, cumin powder, and salt.
• Tortilla: I am researching to find the healthy option tortilla that tastes good. (I use to get cauliflower tortilla from Costco but it is not available anymore in Costco. So I’m in the market for some healthy tortilla option.) Basically, you could use any tortilla you like or have at home.
• Cheese: I used Mexican blend. See below notes for other cheese option recommendations.
• Dip: It depends on what you have at home. If I have a fresh and ripe avocado, then guacamole, similarly sourcream cilantro dip goes well with this too. (Pictured with cilantro sour cream dip and fresh avocado)

Now Instructions:

Like I promised before. This is a very quick and easy-to-whip-up recipe. So it has 4 steps or 3 if you don’t want to toast tortilla twice.

1. Roast the veggies – Saute the onion in olive oil until translucent. Add bell pepper and seasoning and cook until crunch texture. Tasting is important in every step of cooking similarly seasoning. Check for seasoning and adjust accordingly.
2. Toast Tortilla – I like to toast my tortilla for 15 sec on the hot griddle before the assembly. As mentioned above, you can skip this step. This is just my personal preference.
3. Assemble – Place the tortilla and spread refried beans covering the entire tortilla, add roasted veggies on top and cheese on top. finally, cover it all with another tortilla.
4. Toast – Toast on the griddle on both sides for 2 mins or until the tortilla is golden brown and crisp.

If you do make this recipe. Please tag me in Instagram/Facebook @cozyupwithvishnu. I would love to hear, how you like this recipe. So please leave a comment below.

Print Recipe

Refried Bean Quesadilla

Quesadilla is easy to whip up and enjoy it as family. I spend less time in kitchen and more time with family and my kids

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Appetizer, dinner, lunch

Cuisine: Mexican

Keyword: quesadilla, refried bean, roasted vegetables

Servings: 4 people

Equipment

• Griddle
• Cheese grater (optional)

Ingredients

• 1 tbsp olive oil
• 1 medium onion chopped (white/red)
• 1 medium bell pepper you can use multiple colors if you want. half from each color. chopped
• 2 cup spinach loosely packed
• 1 tsp chilli powder you can increase or decrease according to your spice level
• 1 tsp cumin seed powder
• 200 grams refried beans I use canned
• 6 tortilla I am trying to find my favorite healthy version. My quest is on going.
• 1 pack mexican blend cheese
• salt to taste

Instructions

Roasted Vegetables

• Turn on the stove and in a skillet, pour 1 tbsp of olive oil
• Saute chopped onion and fry until it turns translucent
• Add chopped bell pepper and saute for 2 mins
• Add spices – chilli powder and cumin powder
• Add salt to taste
• Cook for 3 mins or until raw smells goes away
• Now add spinach and cook until it withers
• Remove the skillet from heat and now the roasted vegetables ready for assembly

Assembly

• Toast the tortilla in stove top griddle for 15 seconds
• Apply 1 to 2 tbsp of refried beans to the tortilla generously
• Add roasted vegetables on top
• Top it with generous amount of cheese
• Finally close/top it off with another tortilla

Toast

• Place the assembled tortilla on the griddle in medium heat. (spray or add few drops of olive oil to griddle)
• cook it until cheese melts about 1-2 minutes on each side or until tortilla is golden brown and crisp
• repeat the steps for rest of tortilla, refried beans and roasted vegetables
• Cut using knife or pizza cutter wheel 4 or 8 pieces and serve

Notes

• I toast the tortilla twice, but you can just toast it once after the assembly. 
• You can also add carrot, mushroom & corn to this recipe to make it delicious and more healthy.
• You can add pinto beans rather than refried beans.
• You can use Mozzarella and cheddar cheese instead of a Mexican blend
• You can store leftover roasted vegetables in the refrigerator in an airtight container for up to 3 days.
• Assembled and toasted tortilla must be consumed in 2 days and stored in an airtight container after completely cooled off to prevent soggy tortilla. Warm it up on the stovetop griddle before consumption