Description
Delicious and easy Refried Bean Quesadillas featuring creamy spiced beans, melted cheddar or Gruyère cheese, and fresh tomato salsa, cooked to golden perfection on the stovetop. A perfect quick meal that combines vibrant flavors with a crispy tortilla exterior, served with cooling soured cream and extra salsa for dipping.
Ingredients
Scale
Main 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
Instructions
- Prepare the bean filling: Heat the sunflower oil in a large frying pan over medium heat. Add the finely chopped onion and garlic, cooking for about 2 minutes until softened. Stir in the cumin seeds and cook for an additional 1 minute to release their flavor.
- Make the refried beans: Add the rinsed and drained beans along with the smoked paprika and a splash of water to the pan. Using a potato masher or fork, break down the beans as they warm through until you achieve a rough purée texture. Season generously with salt and pepper to taste.
- Assemble the quesadillas: Spread the warm refried bean mixture evenly over 4 of the tortillas. Sprinkle the grated cheese and coriander leaves on top of the beans, then spoon over the fresh tomato salsa. Cover each with the remaining tortillas to form 4 sandwiches.
- Cook the quesadillas: Wipe the frying pan clean with kitchen paper and return to medium heat, or alternatively, heat a griddle pan. Place each quesadilla in the pan and cook for 1-2 minutes on each side until the tortillas are crisp, golden, and the cheese inside melts thoroughly.
- Serve: Cut each quesadilla into wedges and serve warm with extra tomato salsa and soured cream for dipping.
Notes
- For a make-ahead option, try baking cheesy bean burritos by rolling the refried bean mixture into tortillas, topping with cheese and salsa, and baking at 200°C (180°C fan)/gas mark 6 for 15-20 minutes.
- Use pinto beans or kidney beans depending on preference; both yield excellent flavor and texture.
- Adjust the amount of smoked paprika and cumin depending on desired spice level.
- For a vegetarian option, ensure the cheese used is suitable and served without meat additions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: refried bean quesadillas, vegetarian quesadilla, Mexican quesadilla, easy quesadilla recipe, stovetop quesadilla, cheesy bean quesadilla
