Cheesy Refried Bean Quesadillas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 2 Tablespoons Rapeseed Oil
- 1 Red Onion, finely chopped
- 1 Tablespoon Cumin Seeds
- 4 Cloves of Garlic, finely chopped
- 1 Teaspoon Ground Coriander
- 1 Teaspoon Mild Chilli Powder
- 2 x 400g Tins of Black Beans, drained & rinsed
- 2 x 400g Tins of Butter beans, drained & rinsed
- 400ml Hot Vegetable Stock
- 1 Teaspoon Sweet Paprika
- 6-8 Large Wholemeal Tortillas
- 200g Cheddar Cheese
- 4 Spring Onions, finely sliced
To Serve
- 2 Tablespoons Rapeseed Oil
- 1 Red Onion, finely chopped
- 1 Tablespoon Cumin Seeds
- 4 Cloves of Garlic, finely chopped
- 1 Teaspoon Ground Coriander
- 1 Teaspoon Mild Chilli Powder
- 2 x 400g Tins of Black Beans, drained & rinsed
- 2 x 400g Tins of Butter beans, drained & rinsed
- 400ml Hot Vegetable Stock
- 1 Teaspoon Sweet Paprika
- 6-8 Large Wholemeal Tortillas
- 200g Cheddar Cheese
- 4 Spring Onions, finely sliced
- Guacamole
Method
- STEP 1Heat the oil in a medium sized pan. Add the onions & a generous pinch of salt. Cook on a very low heat for about 10 minutes, or until the onions are nice and soft.
- STEP 2Add the cumin, garlic, chilli & coriander. Continue to cook for a further 3-4 minutes.
- STEP 3Now add all of the beans and stir them through the spicy onion mix.
- STEP 4Dissolve the paprika into the hot vegetable stock and add this to the bean mixture. Simmer for about 20 minutes, or until most of the liquid has been absorbed. Now you are ready to mash the beans.
- STEP 5To assemble the quesadillas, spread a layer of beans onto a tortilla, top with a few spring onions, some coriander leaves and plenty of grated cheddar. Now put another tortilla on top and dry fry them on a medium heat, in a non-stick pan until golden brown on both sides and warm and oozy in the middle. Serve with lashings of homemade guacamole!
