Refried bean quesadillas
You can never have too many Mexican recipes, so give Refried bean quesadillas a try. This recipe serves 4 and costs $1.97 per serving. This main course has 452 calories, 19g of protein, and 19g of fat per serving. Several people made this recipe, and 377 would say it hit the spot. Head to the store and pick up soured cream, cumin seeds, onion, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by BBC Good Food. With a spoonacular score of 88%, this dish is tremendous. Try Refried Bean-and-Corn Quesadillas, Refried Bean Burritos, and Refried Bean Cakes for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
400g can pinto or kidney beans, rinsed and drained
1 tsp cumin seeds
8 flour tortillas
handful coriander leaves
2 garlic cloves, finely chopped
100g cheddar or Gruyère, coarsely grated
1 onion, finely chopped
200g tub fresh tomato salsa, plus extra to serve
2 tsp smoked paprika
soured cream, to serve
1 tbsp sunflower oil
Equipment:
frying pan
potato masher
griddle
Cooking instruction summary:
Heat the oil in a large frying pan andcook the onion and garlic for 2 mins. Addthe cumin and cook for 1 min more. Tipin the beans, paprika and a splash ofwater. Using a potato masher, break thebeans down as they warm through tomake a rough purée. Season generously.Spread the refried beans onto 4 of thetortillas and scatter over the cheese andcoriander. Spoon over the salsa, thentop with the remaining tortillas to make4 sandwiches. Wipe the frying pan withkitchen paper and return to the heat orheat a griddle pan. Cook each sandwichfor 1-2 mins on each side until thetortillas are crisp and golden and thecheese is melting. Serve warm, cut intowedges, with extra salsa and souredcream for dipping.
Step by step:
1. Heat the oil in a large frying pan andcook the onion and garlic for 2 mins.
2. Addthe cumin and cook for 1 min more. Tipin the beans, paprika and a splash ofwater. Using a potato masher, break thebeans down as they warm through tomake a rough purée. Season generously.
3. Spread the refried beans onto 4 of thetortillas and scatter over the cheese andcoriander. Spoon over the salsa, thentop with the remaining tortillas to make4 sandwiches. Wipe the frying pan withkitchen paper and return to the heat orheat a griddle pan. Cook each sandwichfor 1-2 mins on each side until thetortillas are crisp and golden and thecheese is melting.
4. Serve warm, cut intowedges, with extra salsa and souredcream for dipping.
Nutrition Information:
covered percent of daily need
