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Bean and Cheese Quesadillas with Beef Queso

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Bean and Cheese Quesadillas with Beef Queso are the perfect appetizer for game day or weeknight dinner recipe!Bean and Cheese Quesadillas with Beef Queso are the perfect appetizer for game day or dinner recipe for a busy weeknight.

A simple beef queso can either be made on the stovetop or in the slow cooker. Instead of using processed cheese like you would normally see with a queso, this recipe starts with ground beef and a roux. This cheesy concoction becomes the perfect dip for these simple-to-make bean and cheese quesadillas!

Happy Friday, friends! Yay for these bean and cheese quesadillas being added to your tailgate/homegate menus this weekend! ;)

Zach and I are obsessed with quesadillas. Equally so, we are also addicted to queso. We make them frequently, and sometimes I’ll even find myself having a breakfast quesadilla in the morning for breakfast, a cheese quesadilla for lunch, and a heavy-loaded quesadilla for dinner. Seriously you guys. I should buy stock in flour tortillas.

They are such a fantastic blank slate to put your own mark on, and they are so simple AND quick. Two components to a recipe that make me smile.

In this recipe, I decided to slam two of my favorite recipes into one. Kind of like I did on Wednesday with my bacon cheeseburger potato skins. The biggest problem I have with queso however is how fake it can taste. Don’t get me wrong. I am all for some processed cheese once in a while, but let’s be honest…a good block of sharp cheddar is so much better.

I hope you guys love this recipe as much as Zach and I do. Pair it with an IPA. I love IPAs with super savory dishes like this. Have a great weekend friends! xo

Bean and Cheese Quesadillas with Beef Queso are the perfect appetizer for game day or weeknight dinner recipe!

Bacon Cheeseburger Potato Skins: a fun twist on classic potato skins highlighting the flavors of your favorite cheeseburger!

Bean and Cheese Quesadillas with Beef Queso



Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes


Beef Queso

  • 1 pound ground beef
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 1/2 cups grated sharp cheddar cheese
  • 1 can diced tomatoes with chiles like Rotel
  • 1 tablespoon tabasco or other hot sauce
  • salt and black pepper

Bean and Cheese Quesadillas

  • 2 cans black beans drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder more to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 8 flour tortillas
  • 1-2 cups grated sharp cheddar cheese more as needed


  • In a large deep nonstick skillet, placed over medium heat, add the ground beef. Cook until brown and cooked through, about 8 minutes. Remove the beef from the pan and set aside. Leave the skillet over medium heat.
  • To the hot pan, add the unsalted butter. Melt it and then whisk in the flour to create a roux. Cook for about 3 minutes or until golden brown. Whisk in the milk and reduce the heat to a simmer. Simmer for about 4 minutes, whisking frequently until the sauce has thickened. Stir in the cheese in 1/4 cup increments. Make sure that each increment of cheese has melted completed before adding the next. Stir in the diced tomatoes, tabasco, and ground beef. Season with salt and black pepper to taste. Keep warm on the stove until you are ready to serve.
  • To a medium saucepan, add the black beans and oil. Season with cumin, chili powder, salt and black pepper. Cook over medium-low heat until hot, about 5 minutes. Mash the beans with a potato masher as they cook until it resembles a chunky paste. Adjust seasoning to taste. Keep warm on the stove as you prepare your quesadillas.
  • Preheat a griddle pan or large non-stick skillet over medium heat. Add a tablespoon or so of butter, and melt. Spread the bean mixture on one flour tortilla and place it dry side down on the hot griddle. Top with about 1/4-1/3 cup of cheese. Place a second flour tortilla on top and press down. Flip the quesadilla very carefully once the bottom has browned slightly and cook for 2-3 minutes on the opposite side. Remove from heat, and repeat these steps 3 more times.
  • Cut the quesadillas into triangles and serve with slow cooker beef queso.


Alternatively, you can make the beef queso in the slow cooker if you'd like to keep it warm for a while. Just brown the ground beef in a separate pan and create the roux just like you would in the recipe above. Add both the roux and ground beef to the slow cooker and add the rest of the beef queso ingredients. Cook on low heat for about an hour, and keep warm until you are ready to serve.

Bean and Cheese Quesadillas with Beef Queso are the perfect appetizer for game day or weeknight dinner recipe!


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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

5 Responses

  1. Holy mother of quesadillas! That looks amazing. And all I need in life right at this very moment is that beef queso and a spoon. Satisfaction guaranteed!!!

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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