Only 7 minutes to quesadilla heaven!!
It pains me to admit that I’ve been making these 7-Minute Corn Tortilla Quesadillas for years and somehow never shared the recipe.
It only hit me the other day—after casually mentioning them to a friend post-run—when she asked how I get the edges crispy. And I thought, “Wait… why have I never put this on the site?!”
So here it is: the I-haven’t-grocery-shopped-in-a-week, always-hits-the-spot quesadilla recipe!
The Main Ingredients
For the exact measurements and detailed instructions, please see the recipe card below.
- Corn tortillas. You can use either white or yellow corn tortillas for this recipe. Just be sure to grab fresh ones. Older tortillas tend to crack and won’t stick together as well when you fold them.
- Oil. It might sound a little unexpected, but coconut oil tastes ah-maaaazing with the other ingredients. Butter is also super good, and if you prefer something more neutral, avocado oil or olive oil totally works too.
- Refried beans. My top pick is refried black beans (LOVE the Amy’s brand!). They’re best straight from the can when they’re still room temp, but if you’re using leftovers from the fridge, just give them a quick zap in the microwave. Refried pinto beans are great too, or even whole beans if that’s what you’ve got.
- Shredded cheese. Go with cheddar, Monterey Jack, or a good Mexican blend for that classic quesadilla melt. Want to get a little fancy? Crumble in some cotija for extra salty goodness.
- Sriracha sauce and cilantro. These are technically optional, but honestly, they take the flavor up a HUGE notch.
More Popular Filling Options
You can easily amp up the protein and flavor by mixing in any of these optional additions:
- Shredded chicken
- Ground beef or turkey taco meat
- Eggs
- Bacon
- Sautéed veggies, like these fajita vegetables
Step-by-step Instructions
Please see the recipe card below for ingredient amounts and more detailed instructions.
Crisp the tortillas.
Heat 1 tablespoon of oil in a large stainless steel or nonstick skillet over medium heat, making sure the bottom is fully coated. Add 3 to 4 tortillas in a single layer and cook for 1 minute per side until lightly crisped, but still pliable.
Pro tip: A hot skillet + a bit of oil = crispy tortillas that won’t go soggy. Let them cook undisturbed so they get those golden edges, and don’t overload the filling!
Add the fillings
Spread 2 tablespoons of refried beans on one half of each tortilla, and 3 tablespoons of shredded cheese on the other. Add a pinch of salt and pepper. Feel free to toss in some shredded chicken, a drizzle of Sriracha, or fresh cilantro if you’ve got it.
Fold and finish
Once the cheese is nice and melty, fold each tortilla in half. Press down with a spatula until it’s just about oozing at the edges. Cut in half and serve warm with extra cilantro, salsa, or guac if you’re feelin’ it.
Delicious Dips to Serve with Quesadillas
When you’re ready to dig in, there are a few things that will take these quesadillas over the top.
Whip up your own salsa, like this Roasted Tomato Salsa, Tomatillo Salsa Verde, Pico de Gallo, or Guacamole.
Or, change things up with this Lime Crema, Avocado Ranch, or even this Creamy Cilantro Lime Dressing.
FAQs
Yes! You can freeze quesadillas. For the best results, flash freeze them in a single layer first. Then, transfer them to a freezer-safe container and freeze for up to 3 to 4 months.
While these quesadillas are best enjoyed fresh, you can prep them ahead of time, just save cooking them until you’re ready to dig in.
Absolutely! But, depending on how thick the tortillas are, you may need to cook them a little longer to get that crispy edge.
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Quick Corn Tortilla Quesadillas
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Ingredients
- 2-3 tablespoons avocado oil or coconut oil
- 8 corn tortillas
- 1 cup refried black beans or pinto beans
- 1 ½ cups shredded Cheddar cheese or Monterrey Jack
- 1 cup shredded chicken or taco meat optional
- 1 tablespoon Sriracha sauce optional
- ¼ cup finely chopped cilantro optional
- Salt and black pepper to taste
Instructions
- Add 1 tablespoon oil to a large stainless steel or non-stick skillet over medium heat. Move the skillet around so it completely coats the bottom.2-3 tablespoons avocado oil
- Once the oil is hot, add 3-4 tortillas in a single layer. Cook tortillas for 1 minute, or until the edges start to crisp up. Flip tortillas over using tongs or a spatula. Spread 2 tablespoons refried beans on one half of each of the tortillas and sprinkle 3 tablespoons shredded cheese on the other half of the tortilla. Sprinkle a pinch of salt and black pepper all over each one.8 corn tortillas, 1 cup refried black beans, 1 ½ cups shredded Cheddar cheese, Salt and black pepper
- Optional: add 3 tablespoons chicken to each tortilla on the side with the beans, drizzle with Sriracha, and sprinkle with cilantro.1 cup shredded chicken or taco meat, 1 tablespoon Sriracha sauce, ¼ cup finely chopped cilantro
- Once cheese has melted, fold each tortilla over and smash down with the back of a spatula until it almost oozes out. Cut each quesadilla in half, width-wise. Repeat with the remaining tortillas and filling ingredients.
- Serve with additional chopped cilantro, salsa, and/or guacamole. Enjoy!
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Video
Notes
- Nutritional: Information is calculated for 4 quesadilla quarters without shredded chicken or taco meat.
- Storage: Store leftover quesadillas in an airtight container in the fridge for up to 4 to 5 days. Reheat in a skillet to keep them crispy.
- Freezing: Flash freeze quesadillas in a single layer, then transfer to a freezer-safe container. Freeze for up to 3 to 4 months. Reheat from frozen in a skillet for best results.
- Go easy on the filling: Too much filling can make the tortillas soggy and harder to fold—less is more here!
- Customize it: Swap in different beans, cheeses, or proteins depending on what you have. Sautéed veggies, scrambled eggs, or taco leftovers all work great!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Mexican-Inspired Recipes
If you want to keep the fiesta of flavors going, you’ve gotta’ check out these other easy dishes next!
This has been a go-to quick meal for years now, and I’m SO excited to share it with you!! Would love to know what you end up mixing in- shredded rotisserie chicken and a hint of sriracha is my go-to for amping up the flavor.
XOXO
– London