Name: Refried bean quesadillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
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

Refried bean quesadillas

This casual meat-free main is a cheap and cheerful way to fill up your friends. Serve these vegetarian quesadillas in slices, so they're easy to eat

30 min total 10 min prep 20 min cook 4 487 cal

Instructions

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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.