Recipe Book

Refried Bean Quesadillas

Updated: 12 Jan 2023

Ingredients

• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp cumin seeds
• 400g tin pinto beans, rinsed and rained
• 2 tsp smoked paprika
• 6 GF tortillas
• 100g cheddar or gruyere, coarsely grated
• Fresh coriander leaves
• Fresh tomato salsa, to serve
• Sour cream, to serve

 

• 1 pack Tilda rice
• Half tin kidney beans in chilli sauce
• Optional: tortillas (for nachos)

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.
2. Tip in the beans, paprika, and a splash of water. Use a potato masher to break the beans down as they warm through to make a rough puree. Season.
3. Spread the refried beans onto the tortillas and scatter over the cheese and coriander if using. Spoon over some salsa, then top with the remaining tortillas to make sandwices.
4. Wipe the frying pan with kitchen towel or heat a griddle pan, and then return to the heat. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting.
5. Serve warm, cut into wedges, with extra salsa and sour cream for dipping.
6. Serve with Mexican rice (mix together the rice and beans and microwave) or alternatively with a small plate of nachos.