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Refried bean quesadillas

Refried bean quesadillas

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(31 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal487
  • fat18g
  • saturates7g
  • carbs65g
  • sugars9g
  • fibre7g
  • protein20g
  • salt3.74g
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Ingredients

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 1 tsp cumin seeds
  • 400g can pinto or kidney beans, rinsed and drained
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 2 tsp smoked paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 8 flour tortillas
  • 100g cheddar or Gruyère, coarsely grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • handful coriander leaves
  • 200g tub fresh tomato salsa, plus extra to serve
  • soured cream, to serve

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.

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Comments, questions and tips

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Hadahlaw
23rd May, 2017
5.05
These were really tasty. Agreed that filling was barely enough for 2, not 4. I was concerned that trying to flip the filled tortillas to fry the other side would cause all the filling too fall out so I stuck the pan under the grill to finish off the top side.
l.r.park
25th Jan, 2017
5.05
Delicious, easy recipe! I had these with black beans. I would suggest having some guacamole with this. I also didn't need to fry the tortillas at the end for two minutes. 30 seconds-1 minutes did the job! They started to burn if I cooked them any longer.
Rah_Rah
5th Aug, 2016
Really delicious and low-budget recipe. I used small-ish tortillas and the quantities were just right, but larger tortillas would have been tricky to fill! I found turning the quesadillas a little tricky without losing the filling so I think next time I'll try the burritos as suggested underneath the recipe. Makes it easier to prepare ahead too.
MerleVeurman
29th Mar, 2016
Really good, made it tonight! Great for a low-budget vegetarian student who doesn't feel like spending hours in the kitchen :) (Yeah, thats me)
sarah0902
31st Aug, 2015
5.05
Super quick and easy, but would definitely agree with other comments to double the ingredients for 4 quesadillas - mine only made 1 1/2 but they were quite full! Yummy with guacemole.
earlgreytea
11th Jul, 2015
5.05
Quick and easy, not just for vegetarians, really filling!
oollah
18th Sep, 2013
Very tasty and filling! Will make again.
caraclose
13th Sep, 2013
i would suggest to double the amounts! also a whole quesadilla each was very filling, 1 could maybe serve 2 people
caraclose
12th Sep, 2013
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
9th Apr, 2013
5.05
real easy and realistic to make, loved it! Mexican food always loves a bit of guacamole as well ;)

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georgiak97
10th Jan, 2017
5.05
I found the bean purée a bit dry so I added about a tablespoon of tomato puree to make it smoother and creamier. Lovely recipe!