- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 487
- Fat Content: 18g
- Saturated Fat Content: 7g
- Carbohydrate Content: 65g
- Sugar Content: 9g
- Fiber Content: 7g
- Protein Content: 20g
- Sodium Content: 3.74g
Refried bean quesadillas
Ingredients
- sunflower-oil - 1 tbsp sunflower oil
- onion - 1 onion, finely chopped
- garlic-clove - 2 garlic cloves, finely chopped
- cumin-seed - 1 tsp cumin seeds
- kidney-bean - 400g can pinto or kidney beans, rinsed and drained
- paprika - 2 tsp smoked paprika
- flour-tortilla - 8 flour tortillas
- gruyere - 100g cheddar or gruyere, coarsely grated
- coriander - handful coriander leaves
- tomato-salsa - 200g tub fresh tomato salsa, plus extra to serve
- soured-cream - soured cream, to serve
Instructions
- 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.
Wrap recipe for 4 people, takes only 20 mins; recipe has sunflower oil, onion, garlic clove, cumin seed, kidney bean, paprika, flour tortilla, gruyère, coriander, tomato salsa and soured cream.
