Refried bean quesadillas
Ingredients
- Step 1 1 tbsp sunflower oil
- Step 2 1 onion, finely chopped
- Step 3 2 garlic cloves, finely chopped
- Step 4 1 tsp cumin seeds
- Step 5 400g can pinto or kidney beans, rinsed and drained
- Step 6 2 tsp smoked paprika
- Step 7 8 flour tortillas
- Step 8 100g cheddar or gruyère, coarsely grated
- Step 9 handful coriander leaves
- Step 10 200g tub fresh tomato salsa, plus extra to serve
- Step 11 soured cream, to serve
Calories: 487
Carbohydrate: 65 g
Protein: 20 g
Fat: 18 g
Cook time: 30 minutes
Prep time: 10 minutes
Total time: 40 minutes
Servings: 4
TAGS
Main course
Snack
Supper
Mexican
Casual
Easy
Everyday
Flour tortilla
Flour tortilla
Good Food
Gruyère
Homemade refried bean
Kidney bean
Kidney bean
Mexican
Quesadilla
Quesedilla
Re-fried bean
Snack
Snack
Tomato salsa
Vegetarian quesadilla
Vegetarian
Veggie
Directions
- Step 1 Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.
- Step 2 Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.