Refried bean quesadillas

Refried bean quesadillas

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(19 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

This casual meat-free main is a cheap and cheerful way to fill up your friends

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
487
protein
20g
carbs
65g
fat
18g
saturates
7g
fibre
7g
sugar
9g
salt
3.74g

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

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Method

  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.
  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.

Recipe from Good Food magazine, September 2010

Comments, questions and tips

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Comments

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oollah's picture

Very tasty and filling! Will make again.

caraclose's picture

i would suggest to double the amounts! also a whole quesadilla each was very filling, 1 could maybe serve 2 people

caraclose's picture

really tasty but need to make double the amounts! also one whole quesadillas was too much for us but that might be personal preference

neets88's picture
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real easy and realistic to make, loved it! Mexican food always loves a bit of guacamole as well ;)

gandhi's picture

Met all my family's needs with this one. Will cut down on the coriander on my next attempt.

whats4t's picture

Going to make these tomorrow. . can`t wait to have a go, sounds just the thing (the burritos especially) to have ready to just pop in the oven for when son and friends arrive back from having a pint or two, or great if us girls are expecting friends round for a therapeutic glass of wine!! Easily preprepared, healthy and much much better than `junk food`not to mention a fraction of the price.

qas5saq's picture
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I made the 'Baked cheesy bean burritos' as suggested at the end of the recipe. Delicious. Used a tin of mixed beans, and added a little salt. I didn't have any coriiander, but it turned out just fine.

lisavalo's picture
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Really yummy, however the mixture barely did 3 tortillas, yet alone 4. Double the recipe if you want to make 4.

bryony231's picture

Tasted lovely! was surprised didn't seem like much in it but would defo double the recipe, only got 2 out of it not 4!

lesscommon's picture
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WHOOP!

merlot65's picture

An absolutely delicious, simple, so tasty dish to make. I used large flour tortillas so I could only get the beans on one but nonetheless filling. Served with sour cream, salad and savour rice, definitely making it again, so delicious :o)

callmendinger's picture
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I make the baked cheesy bean burritos almost every week and my whole family love them! I leave out the smoked paprika for the kids , but add it for the adult ones. I use whatever beans I've got in the house - usually half kidney, half butter beans, but pinto are nice too. It's very easy to make and good if you want to prepare dinner in advance. And it's very filling!

katysimpson's picture
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Does need a large splash of water.

roisindubh211's picture
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Husband and I just made these- they are so tasty I created a username just to rate this meal.

Suggestion- corn tortilla instead of flour- gives them a gorgeous crunch.

kittenkirst83's picture
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Just scrummy! Added some sweet red peppers and a spoon of chipotle chilli paste, didn't have soured cream so had natural yogurt with a generous helping of tabasco stirred in! Yum!

sallyjenn's picture
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Mmmm, so delicious and easy to make!

janinepascoe's picture
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Quick and tasty. I always make too many, then reheat them for my lunch the next day.

natalierachel's picture
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Delicious.

bethocallaghan's picture
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Really great - I used pinto beans which I think suit this better than kidney beans. I find it easier to use one tortilla folded over - I find that it melds better.

elizabethr's picture
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Really tasty, quick and moreish. Pinto beans made the tastiest filling and I tried with a spicy homemade tomato salsa to add a bit of extra kick.

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