- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 onion, finely chopped
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
Native to the Americas, kidney beans are so called because of their shape and come in very…
- 2 tsp smoked paprika
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 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
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.
Baked cheesy bean burritosBurritos are great for preparing ahead of time and reheating to serve. Make a double quantity of the beans, divide between 4 tortillas and roll up. Sit the rolls in a baking dish and scatter over the cheese and salsa. Bake at 200C/180C fan/gas 6 for 15-20 mins until piping hot. Scatter with coriander leaves just before serving.