Venison and Refried Beans Quesadillas

Venison and Refried Beans Quesadillas combine seasoned ground venison, store-bought refried beans, spinach, and melted Monterey Jack cheese. Done in only 25 minutes, quesadillas are quick to make and a favorite among both kids and adults.

Venison Quesadillas with Refried Beans

If I had the whole day, I’d much rather make refried beans from scratch. But let’s be honest - it's a messy, time-consuming, three-hour project that usually leaves the kitchen looking like a disaster zone by the time my wife and daughter get home. So instead, I grabbed a $1 can of refried beans from Walmart and called it good.

On busy weeknights, even Taco Tuesday can start to feel like a rerun. Everyone’s hungry, the clock is ticking, and suddenly even browning meat feels stressful. However, this venison quesadilla recipe gently shakes things up without adding anxiety.

This recipe is perfect for hunters and their spouses with ground venison in the freezer. Likewise, it welcomes home cooks who want a reliable, family-friendly meal. Because the steps stay simple, beginners can cook with confidence.

At our house, quesadilla night feels relaxed when I make these venison and refried beans quesadillas. My wife and our ten-year-old daughter love helping assemble the tortillas, sneaking extra cheese when they think I won't notice. Meanwhile, the skillet sizzles, and the kitchen smells warm and inviting.

Refried Beans Quesadillas

Refried beans (Frijoles Refritos) are high in protein and fiber and provide contrast, moisture, and a creamy base for the cooked ground venison. Together, they create balance. The beans cushion the meat and carry spice across each bite. Meanwhile, the tortillas crisp and protect everything inside.

The key to a great refried beans quesadilla is moisture management. Here, draining and drying the spinach fully prevents excess steam and sogginess. That single step protects texture from the first bite to the last.

Likewise, seasoning in layers matters. Seasoning the venison early with the salt, cumin, pepper, and garlic powder builds depth. Then, seasoning the beans with the same mixture ensures nothing tastes flat.

Cooking the venison and refried beans quesadillas in a good amount of oil gets the tortillas crisp and golden brown on the outside, with enough texture to stand up to the juicy filling. Cooked this way, the quesadillas are sturdy and easy to handle without disintegrating in your hands with every bite. A few wedges of lime and a cup of guacamole and pico de gallo on the side are the only accompaniments you need.

Venison & Refried Beans Quesadillas

Ingredients

• ¼ cup avocado oil or vegetable oil + 2 Tablespoons
• 8 ounces ground venison
• 1 teaspoon kosher salt, divided
• 1 teaspoon ground cumin, divided
• ½ teaspoon black pepper, divided
• ½ teaspoon garlic powder, divided
• 1 large yellow onion, diced
• 4 (10-inch) flour tortillas
• 1 16-ounce can refried beans
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 4 ounces Monterey Jack cheese, shredded (1 cup)
• ½ cup guacamole, for serving
• ½ cup pico de gallo, for serving

Instructions

1. Heat 2 Tablespoons of the oil in extra-large (14-inch) skillet over medium heat until hot. Add ground venison, ½ teaspoon each salt and cumin and ¼ teaspoon each pepper and garlic powder. Cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching. Cook until venison is no longer pink, about 5 minutes. Transfer meat to a bowl and set aside.

2. To the same skillet over medium heat, add onion and sauté, stirring occasionally, until softened, about 4 minutes. Transfer to the bowl with the cooked venison and stir to combine.

3. In a small bowl, combine remaining salt, cumin, pepper, and garlic powder. Spread ¼ cup of refried beans over half of each tortilla, leaving ½-inch border at edge. Sprinkle beans with ¼ teaspoon of the seasoning mixture. Top with ¼ cup spinach.

4. Top spinach with ½ cup of the cooked venison/onion mixture, then ¼ cup of the shredded cheese. Fold tortillas over filling and press firmly to seal. Repeat with remaining three tortillas. Set wire rack in rimmed baking sheet.

5. Heat remaining ¼ cup oil in now-empty skillet over medium heat until shimmering. Place 2 quesadillas in skillet, pressing into pan with spatula. Cook until browned on both sides and cheese has melted, about 1½ minutes per side. Transfer to prepared rack. Repeat with remaining 2 quesadillas. Cool for 2 minutes.

6. Cut into wedges and serve with guacamole and pico de gallo.

More Ground Venison Recipes

If you are looking for more great ideas on how to cook with some of that ground venison in your freezer, be sure and check out these family favorites:

• Venison Egg Rolls in a Bowl
• Deer Meat and Gravy over Mashed Potatoes
• Venison Queso Dip
• Venison Tater Tot Casserole

Come Deer Hunting in North Dakota

If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.

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