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Refried bean quesadillas

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

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 487
  • Carbohydrates 65
  • Saturated Fat 7
  • Sugar 9
  • Protein 20
  • Fat 18
  • Fibre 7
  • Salt 3.74

Nutrition per serving

  • Calories 487
  • Carbohydrates 65
  • Saturated Fat 7
  • Sugar 9
  • Protein 20
  • Fat 18
  • Fibre 7
  • Salt 3.74

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

Tip

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.

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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