An image depicting the chili bean quesadillas.

Chili Bean Quesadillas

This is a great recipe to make with young kids. They can help by mashing the chili beans, adding the shredded cheese, and using the pizza cutter to cut the quesadilla.
To download a Spanish translation of this recipe
Course: Snack
Cuisine: Latin
Bean type: Kidney Bean, Red Bean
Nutrition attribute: Vegetarian
Food type: Sandwiches & Handheld Items
Collection: 5 Ingredients or Less, Cooking with Kids
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12
Calories: 89kcal
Print Pin


  • 4 10-inch flour tortillas
  • 1 15- to 16-ounce can chili beans
  • 1 cup Monterey Jack reduced-fat cheese shredded
  • 1 cup salsa
  • 1 cup lettuce chopped


  • Preheat a large non-stick frying pan over low heat, or warm an electric skillet to 150°.
  • Place tortilla on a plate. Spread half of the mashed beans and cheese on tortilla. Top with a second tortilla.
  • Slip filled tortilla into the frying pan and heat until cheese melts.
  • Assemble second quesadilla while first one is heating.
  • Use a pancake turner to transfer hot quesadilla to a plate. Warm second quesadilla.
  • Cut each quesadilla into 6 pieces with a pizza cutter.
  • Serve warm. Top with salsa and lettuce.


Serving: 2g | Calories: 89kcal | Carbohydrates: 10g | Protein: 6g | Fat: 3g | Sodium: 426mg | Potassium: 208mg | Fiber: 2g | Calcium: 79mg