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Refried bean quesadillas

Refried bean quesadillas

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal487
fat18g
saturates7g
carbs65g
sugars9g
fibre7g
protein20g
salt3.74g
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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

Method

  • STEP 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.

  • STEP 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 TIPS
BAKED CHEESY BEAN BURRITOS
Burritos 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.

Goes well with

Recipe from Good Food magazine, September 2010

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Overall rating

A star rating of 4.7 out of 5.76 ratings
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