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A gooey cheesy and fully loaded quesadilla, baked not fried for a healthier version of this classic Mexican appetizer.
Traditional quesadillas are made with a corn tortilla, filled with cheese, and warmed on a griddle. Variations of the quesadilla recipe include fillings such as chicken, vegetables, and ground meat. In this variation, we’re opting for a lighter version of the quesadilla by baking it, not frying it on the stove with a bunch of oil. This version is also vegetarian, as we will be using two types of beans as our filling along with the cheese.
If you’ve tried my Bean and Cheese Air Fryer Taquitos, this recipe is very similar!
What Ingredients are Needed for Oven Baked Bean and Cheese Quesadillas?
Flour Tortillas: Six inch whole wheat flour tortillas are the perfect size for these quesadillas. To make this recipe gluten free, substitute for corn tortillas.
Refried Beans: Fat-free refried beans, about half a can
Beans: Black beans or even pinto beans would work well!
Cream Cheese: Light cream cheese.
Sharp Cheddar Cheese: A sharp white cheddar cheese. Cheddar cheese is the best for quesadillas as it will get nice and melty and hold the tortilla and all the fillings together like a cheesy glue! If you want to swap this for a spicier cheese Monterey Jack or Pepper Jack those would also have a great melt quality.
Taco Seasoning: Opt for a low sodium premade taco seasoning packet or make your own with chili powder, cumin, coriander, and garlic powder.
Kitchen Tools Needed for this Recipe
Looking for Similar Recipes? Try These Wellness Walnut Favorites:
- Bean and Cheese Air Fryer Taquitos
- Crispy Baked Chicken Tostadas
- Green Chile Pulled Chicken Enchiladas
- Mexican Elote Turkey Burgers
- Healthier Taco Crunchwrap Supreme
- Spicy Black Bean Dip
- Baked Three Layer Mexican Dip
- Healthy Taco Salad
- Butternut Squash and Shrimp Baked Tacos with Avocado Lime Crema
- Southwest Egg Rolls with Avocado Ranch Dipping Sauce
- Fully Loaded Nachos for Two
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How to Make Oven Baked Bean and Cheese Quesadillas
Prep: Preheat the oven to 350° F and line a baking tray with parchment paper and grease with a light spray of cooking oil.
Make the Filling: In a small saucepan, heat the refried beans over medium heat. After 2-3 minutes, add the cream cheese and stir until combined and creamy. Sprinkle in the taco seasoning and stir to combine.
Assemble the Quesadillas: Lay half of the tortillas down on the greased tray and evenly distribute the cream cheese and refried bean mixture to the tortillas.
Top with black beans and shredded cheese and then place the remaining 6 tortillas on top. Lightly press down with your hand to seal the quesadillas together.
Bake the Quesadillas: Spray tops lightly with cooking oil and place in the oven to bake for 20-25 minutes, flipping halfway through, until the cheese is melted and the tortillas are lightly browned.
Remove from the oven and slice into wedges and serve with optional toppings.
Ratings and reviews (5)
Such a delicious and healthy recipe!
These beans quesadillas are perfect for breakfast or Meatless Monday meal idea. Looks tasty. Will be trying this someday. Thanks for sharing
so perfect for Meatless Monday!
That looks great! I'm definitely going to have to try it!
yay so glad!
These quesadillas look delicious, and I love that the beans give some extra protein to my picky eater. I can't wait to try this.
definitely picky eater approved!
I love doing quesadillas in the oven nice and quick and love the idea of a bean and cheese one.