Refried Bean Quesadillas

Ingredients

• Canola oil

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Kidney beans

  All types, mature seeds, canned

  2 ¼ cup or 576g

• Paprika

  Spices

  2 tsp or 4g

• Water

  Plain, clean water

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• Cheddar cheese

  1 cup, shredded or 113g

• Fresh cilantro

  Coriander leaves, raw

  5 sprigs or 11g

• Salsa

  Sauce, ready-to-serve

  ⅔ cup or 173g

• Sour cream

  Reduced fat, cultured

  ¾ cup or 182g

Directions

1. Heat the sunflower oil in a large frying pan and cook the chopped onion and minced garlic for 2 minutes. Add the cumin and cook for 1 minute more.
2. Add the kidney beans, paprika, and a splash of water to the pan. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously with salt and pepper to taste.
3. Spread the refried beans onto half of the tortillas. Scatter the cheddar cheese and cilantro over the beans. Spoon over the salsa, then top with the remaining tortillas.
4. Wipe the frying pan clean and return it to the heat, or heat a griddle pan. Cook each quesadilla for 1-2 minutes on each side or until the tortillas are crisp and golden and the cheese is melting.
5. Serve the quesadillas warm, cut into wedges. Serve with extra salsa and sour cream for dipping.

Similar Foods

• Easy Refried Beans
• Refried Bean Burrito
• Refried Bean Mexican Casserole
• Slow Cooker Garlic Refried Beans
• Toast with Refried Beans and Avocado
• Black Bean Quesadillas