Description
Delicious and easy-to-make refried bean quesadillas featuring a flavorful mix of mashed pinto or kidney beans, melted cheddar or Gruyère cheese, and fresh tomato salsa, all cooked to crispy perfection on the stovetop. Perfect for a quick lunch or dinner, served with extra salsa and soured cream for dipping.
Ingredients
Scale
For the Refried Beans
- 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
- Splash of water
For the Quesadillas
- 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
Instructions
- Prepare the Refried Beans: Heat the sunflower oil in a large frying pan over medium heat. Add the finely chopped onion and garlic and cook for about 2 minutes until softened. Add the cumin seeds and cook for an additional 1 minute to release their aroma.
- Cook and Mash Beans: Add the rinsed and drained beans, smoked paprika, and a splash of water to the pan. Use a potato masher to break down the beans as they warm through, creating a rough purée. Season generously with salt and pepper to taste.
- Assemble Quesadillas: Spread the refried bean mixture evenly over 4 of the tortillas. Sprinkle the grated cheddar or Gruyère cheese and coriander leaves on top of the beans. Spoon fresh tomato salsa over the cheese, then cover each with the remaining tortillas to form sandwiches.
- Heat the Pan: Wipe the frying pan clean with kitchen paper and return it to medium heat, or heat a griddle pan instead.
- Cook Quesadillas: Place each sandwich in the hot pan and cook for 1-2 minutes on each side until the tortillas turn crisp and golden and the cheese melts inside.
- Serve: Cut the quesadillas into wedges and serve warm with extra fresh tomato salsa and soured cream for dipping.
Notes
- Burrito variation: Make a double batch of the beans and divide between 4 tortillas, roll them up, place in a baking dish, top with cheese and salsa, then bake at 200°C/180°C fan/gas mark 6 for 15-20 minutes until hot and bubbly.
- For a vegetarian version, ensure cheese and sour cream are suitable for vegetarians.
- You can substitute sunflower oil with olive oil if preferred.
- For added heat, consider adding some chopped chili or hot sauce to the bean mixture or salsa.
- Use gluten-free tortillas for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: refried bean quesadillas, easy quesadilla recipe, vegetarian quesadillas, Mexican-inspired, quick lunch, dinner recipe
