Refried bean quesadillas

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• pknutsen

  13 August 2010

  pknutsen rated and commented on this recipe

  

  Delicious, healthy, very easy and quick to make! Modes, but still as delicios as fancy recipes! I and my husband just ate for lunch and we loved it.

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• Fran Bray

  15 August 2010

  Fran Bray rated and commented on this recipe

  

  Tasted really nice, but no way is the mixture enough for four 'sandwiches'. i used all of it for two.

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• Leithy's

  01 September 2010

  Leithy's rated and commented on this recipe

  

  My partner really liked this but I wasn't a big fan. I'm not a big fan of kidney beans so probably the wrong beans to use.

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• Elizabeth

  11 September 2010

  Elizabeth rated and commented on this recipe

  

  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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• Beth

  23 October 2010

  Beth rated and commented on this recipe

  

  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.

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• Natalie

  12 December 2010

  Natalie rated and commented on this recipe

  

  Delicious.

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• Linda86

  06 February 2011

  Linda86 rated this recipe

  

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• JanPas

  20 June 2011

  JanPas rated and commented on this recipe

  

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

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• Jilly

  20 August 2011

  Jilly rated this recipe

  

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• SalsJ

  30 August 2011

  SalsJ rated and commented on this recipe

  

  Mmmm, so delicious and easy to make!

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• Kittenkirst

  26 September 2011

  Kittenkirst rated and commented on this recipe

  

  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!

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• roisindubh211

  15 February 2012

  roisindubh211 rated and commented on this recipe

  

  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.

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• Katy s

  04 March 2012

  Katy s rated and commented on this recipe

  

  Does need a large splash of water.

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• callmendinger

  04 March 2012

  callmendinger rated and commented on this recipe

  

  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!

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• merlot65

  19 May 2012

  merlot65 commented on this recipe

  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)

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• Sam

  14 June 2012

  Sam rated this recipe

  

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• wunderlecker

  22 July 2012

  wunderlecker rated and commented on this recipe

  

  WHOOP!

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• bryony231

  02 August 2012

  bryony231 commented on this recipe

  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!

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• LisaValo

  10 November 2012

  LisaValo rated and commented on this recipe

  

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

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• Candy Smith

  14 November 2012

  Candy Smith rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian

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

Per serving

487 kcalories, protein 20.0g, carbohydrate 65.0g, fat 18.0 g, saturated fat 7.0g, fibre 7.0g, sugar 9.0g, salt 3.74 g

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