Baked Bean and Cheese Quesadillas Recipe (2024)

Wow, I thought I had invented this. This dish has been on the top of my list of satisfying meals for a lazy cook for at least 10 years (they're awesome). When I make them, I use Bush's vegetarian baked beans, and I dress it up with some spices: ground cumin, cayenne, and onion powder. And always with corn tortillas.

I concur with the idea of using black beans, drained and rinsed in cold water. I added cooked onions, peppers, salt, pepper (red), cumin, and cilantro to the bean-and-cheese mixture.

Refried black beans are a better idea here. They come in regular and low-fat versions, are easier than soupy baked beans in a quesadilla, and are super-tasty.

This was okay, but after making it, I'm not sure why you'd use baked beans (and dealing with all the liquid) when you could use black beans instead—easier and tastes better. Glad to discover a simpler way of making quesadillas, though—no bowl needed.

Microwave toughens tortillas. Heat quesadilla in a pan for tender tortillas.

What technique were you using to make quesadillas that necessitated the use of a bowl?

I used refried black beans and this definitely elevated our quesadilla game. Served with guacamole, pickled onions and a tomato salad for a quick weeknight dinner with kids.

Baked Beans?? Have y'all lost your minds? Ranch beans is what you want.

I like black beans. Make a black bean paste with a little salt, pepper and garlic using a can of your favorite can of beans. Chop some peppers and a blend of cheeses on a gluten free tortilla.

This is a delicious and low-cost weeknight dinner option. For a little extra kick, I added grated red onion, cumin, cayenne, and some red pepper flakes to the reduced sodium, vegetarian baked beans. This meal felt indulgent but was so easy to prep and, again, delicious.

While I acknowledge others' choice of bean type for this recipe, any true Yankee will go with authentic New England baked beans, preferably homemade, such as these: (http://theyankeechef.bangordailynews.com/2013/04/03/historical-recipes/new-england-baked-beans/)Baked bean and cheese sandwiches, with a dollop of mayo have long been a leftover staple in New England. A Yankee quesadilla?

Instead of baked beans, I make a very quick canned black bean “chili” by sautéing some onions and garlic, adding canned black beans with their liquid, some chili powder (or chipotle in adobo), cumin, maybe some diced tomatoes or salsa, and mashing a little bit. Just takes a few minutes because the quantity needed is so small.

Next time I will probably dress this up with a few spices - it was good, but a little bland. I added some drained canned corn kernels, which provided a much-needed crunch

Made these with caramelized onion cheddar (from Trader Joe's). The baked beans in it were delicious. Added a touch of sweetness that went well with the sharpness of the cheese.

I made this with black beans and it worked well! Sauteed some left over vegetables beforehand too and then just added them when I added the beans and cheese. Delicious with a bit of sour cream and cilantro on top too.

Pretty good quesadillas but not the best. It took longer than 5 mins for us.

Using the pan gives you way better results than using the microwave

When I read "baked beans" I see in my mind the new England variety I grew up with and loathed, with molasses and gloppy tomato sauce. I would never use that abomination in a Mexican-inspired recipe. If you must make this dish, pick up a can of refried beans and sub them.Of just use plain cooked beans.

My preference is for B&M Baked beans which are less sweet. Bush's seems to have pushed B&M off the grocery shelves but I hold out for them and stock up. I also add a dash of bourbon to my beans which adds considerable complexity. It also tastes good.

I second (maybe third) the use of refried beans but I use a little bit of milk to thin the beans out a little (have had great results with plain oat milk) and to make them a little creamier. In addition to cheese I find that I get the best flavor from the seriously sharp cheddar from Cabot.

For the love of god, don’t use baked beans. Fresh boiled pintos are ideal.

This recipe saved me a trip to the supermarket for dinner. I didn’t have the specific ingredients, but I did have flour tortillas, cheddar cheese, and a can of black beans which I cooked up with onion and green pepper. Total hit. Just goes to show that NYT recipes can provide inspiration, as well as tasty dishes

These were a big hit with the kids! I think they like the sweeter flavor of the baked beans.

I used TJs cowboy salsa (has black beans, corn, etc) with cheddar cheese. Excellent!!

Why are these so good? Math is still out on that one! I found Bush’s vegetarian beans to be a little too sweet so I will be on the hunt for a slightly less sweet baked bean for the next round but I will say that baked beans are the way to go. Overall these made for a craveable and fast weeknight meal!

Bush’s vegetarian beans were pretty sweet - would go with a less sweet bean next time. Baked beans are the way to go tho. And corn tortillas as nice!

Really quick and tasty! I added Cholula inside and a dollop of Greek yogurt on top. I did not microwave the tortilla and I used whole wheat since that’s what I had on hand. I just put it in a griddle style frying pan

Delicious. A great way to use up leftover baked beans. I used shredded Monterey Jack and pineapple cilantro salsa.

Absolutely no reason to drag my beloved Taco Bell into this.

Substituted black beans for baked beans. Super simple and...my 3yo twins loved it! That's saying something.