Refried Bean Quesadillas
This recipe for Bean and Cheese Quesadillas is bursting with flavor and texture. The savory mixture of refried beans, spices, and melted cheese is sandwiched between crispy tortillas, creating a satisfying meal that is perfect for any occasion. Serve these quesadillas warm with fresh salsa and a dollop of sour cream for a delightful and comforting treat.
— Constant Cookbook
Ingredients
- 1 tbsp sunflower oil
- 1 onion , finely chopped
- 2 garlic cloves , finely chopped
- 1 tsp cumin seeds
- 400g can pinto or kidney beans , rinsed and drained
- 2 tsp smoked paprika
- 8 flour tortillas
- 100g cheddar or Gruyère , coarsely grated
- handful coriander leaves
- 200g tub fresh tomato salsa , plus extra to serve
- 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 purée. 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 487 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 65 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 3.74 milligram of sodium
Comments
No comments found.