Wrap recipe for 4 people, takes only 20 mins; recipe has sunflower oil, onion, garlic clove, cumin seed, kidney bean, paprika, flour tortilla, gruyere, coriander, tomato salsa and soured cream.
Refried bean quesadillas
Course: Wrap
Servings
4
servings
Prep time
10 mins
Ingredients
- Kidney Bean: 400g can pinto or kidney beans, rinsed and drained
- Coriander: handful coriander leaves
- Garlic Clove: 2 garlic cloves, finely chopped
- Onion: 1 onion, finely chopped
- Soured Cream: soured cream, to serve
- Paprika: 2 tsp smoked paprika
- Flour Tortilla: 8 flour tortillas
- Sunflower Oil: 1 tbsp sunflower oil
- Cumin Seed: 1 tsp cumin seeds
- Gruyere: 100g cheddar or gruyere, coarsely grated
- Tomato Salsa: 200g tub fresh tomato salsa, plus extra to serve
Directions
- 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 puree. Season generously.
- 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.
