Refried bean quesadillas

Here’s my take on Mexican refried bean quesadillas—quick and easy to whip up using precooked beans and store-bought tortillas.

They’re a delicious and satisfying option for lunch or a snack.

Traditionally refried beans are made with kidney (red) beans but any cooked beans will do – my preference is black eyed beans.

Depending on tortilla size, you’ll get 4 small quesadillas or 2 large ones, so ensure your frying pan can accommodate the larger tortillas.

No tortillas on hand? Check out my easy recipe here

REFRIED BEAN QUESADILLAS
Makes 2-4

Ingredients:

100g onion, diced
1 large clove garlic, minced
200g cooked beans
1 teaspoon each ground cumin and coriander
1/4 teaspoon chilli powder (opt)
salt and pepper to taste
1 medium tomato, diced
100g cheddar cheese, grated
4 small or 2 large tortillas
3-4 tablespoons Oil, divided

Method:

Heat 1 tablespoon of oil in a large frying pan. Add the onion and garlic and fry gently for a few minutes until the onion is translucent.

Stir in the ground cumin, coriander and chilli powder and continue to cook, stirring for 30 seconds.

Tip in the beans plus 2 tablespoons of water, Stir well to mix and cook for one minute more.
Remove from the heat and, using a potato masher or a fork,  mash the beans and vegetables together until most of the beans have broken down to form a lumpy paste.

Season to taste with the salt and pepper  and set aside for a few minutes to cool

When ready to cook, divide the bean mixture between the tortillas and spread over one half. Top evenly with chopped tomato and cheese and fold over to make a pasty shape.

Heat the remaining oil in a clean frying pan over a medium heat. Add one or two quesadillas to the pan and reduce the heat to low. Press down gently with a fish slice, to flatten slightly.

Cook for 2-3 minutes each side until golden and crisp and the filling is hot. Remove from the pan and drain on kitchen paper while you cook the remaining quesadillas.
Serve hot.