These baked bean quesadillas are a speedy, satisfying twist on a Tex-Mex favourite, combining tinned baked beans, green peppers, red onion, cheddar cheese and smoked paprika in crisp, golden tortillas.
They’re quick to prepare, endlessly adaptable, and ideal for busy lunches, last minute dinners, or late-night snacks.
The filling starts with baked beans, a simple, hearty ingredient that adds a slightly sweet, smoky tomato flavour over standard beans, without needing extra sauce.
You can use classic Heinz or cheap supermarket varieties - they all work.
Combined with finely chopped red onion and green pepper, you'll have a perfect start to your quesadilla filling with a soft bite and a bit of crunch.
Smoked paprika brings warmth and depth, blending perfectly with the creamy, tangy mature cheddar.
The cheese melts into the beans as they heat, binding everything together and helping the filling stay put when you cut into the quesadilla.
Cooking the quesadillas in a lidded frying pan or covering with a plate allows the filling to heat through quickly while the outside crisps up to a golden finish.
Adding just a little butter to the pan gives the tortillas a rich, toasty flavour and golden colour.
You'll see that I've added a tip below recommending keeping them warm and crisp in a low oven while you work through the batch.
Once cooked, the quesadillas are easy to slice and serve, making them great for sharing.
They’re good on their own but best enjoyed with crunchy tortilla chips and a side of guacamole, sour cream, and salsa for dipping.
Ever since I first made these baked bean quesadillas, they've been our go to quick meal when we want something warm and cheesy on the table in 15 minutes.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 200 g baked beans
- 1 red onion finely chopped
- 1 green pepper finely chopped
- 1 tsp smoked paprika
- 100 g mature (sharp) cheddar grated
- 4 flour tortillas
- 2 tsp salted butter
Equipment
- Bowl
- Frying pan with lid
Instructions
Heat the oven to 200C (180C fan) and place a baking sheet on the middle shelf.
Put the baked beans, onion, green pepper, smoked paprika and grated cheddar in a bowl.
Mix well.
Share the mixture between the four tortillas, spreading on one side of each tortilla.
Fold each tortilla in half, sandwiching the filling inside and creating the classic quesadilla shape.
Melt ½ tsp of butter in a frying pan over a medium-high heat.
Place two quesadilla in the pan.
Place the lid or a plate on top.
Fry for about 60 seconds, then remove the lid, flip, replace the lid and fry for a further 30-60 seconds until the tortilla is golden on both sides, and the cheese is melted.
Slide the quesadillas onto the sheet in the oven to keep them warm and crisp.
Repeat the frying process for the two remaining quesadillas.
Cut each quesadilla into three wedges, stack on the plates and serve.
Next time you make them, you can try some tweaks on the filling to suit your taste.
Add a few chopped jalapeños for heat, add sweetcorn or leftover cooked veg, or swap the cheddar for mozzarella, manchego, or a spicy cheese blend.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Baked Bean Quesadillas recipe
Baked Bean Quesadillas Recipe
Ingredients
- 200 g baked beans
- 1 red onion finely chopped
- 1 green pepper finely chopped
- 1 tsp smoked paprika
- 100 g mature (sharp) cheddar grated
- 4 flour tortillas
- 2 tsp salted butter
Equipment
- Bowl
- Frying pan with lid
Instructions
- Heat the oven to 200C (180C fan) and place a baking sheet on the middle shelf.
- Put the baked beans, onion, green pepper, smoked paprika and grated cheddar in a bowl and mix well.
- Share the mixture between the four tortillas, spreading on one side of each tortilla.
- Fold each tortilla in half, sandwiching the filling inside and creating the classic quesadilla shape.
- Melt ½ tsp of butter in a frying pan over a medium-high heat.
- Place two quesadilla in the pan and place the lid or a plate on top.
- Fry for about 60 seconds, then remove the lid, flip, replace the lid and fry for a further 30-60 seconds until the tortilla is golden on both sides, and the cheese is melted.
- Slide the quesadillas onto the sheet in the oven to keep them warm and crisp.
- Repeat the frying process for the two remaining quesadillas.
- Cut each quesadilla into three wedges, stack on the plates and serve.
Nutrition
More Mexican-inspired recipes to try
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