Refried bean quesadillas

Description: 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

Dietary Requirements: Vegetarian,

Cuisine: Mexican

Total Cooking Time: 30 mins

Credits:

Author: Good Food team

Website Used: BBCGoodFood / Tasty

Rating:

Average Rating: 4.6

Number of Ratings: 79

Nutrition Data Per Serving:

kcal: 487 fat: 18g saturates: 7g carbs: 65g sugars: 9g fibre: 7g protein: 20g salt: 3.74g

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

Equipment:

potato masher, frying pan,

Directions:

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.

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.

Estimated Recipe Prices:

Estimated Cost Per Serving: £1.04

Total Estimated Cost: £4.13

Ingredient Cost Breakdown:

1 tablespoon sunflower oil:

£0.15

1 onion:

£0.18

2 garlic cloves:

£0.1

1 teaspoon cumin seeds:

£0.21

400 grams canned kidney beans:

£0.55

2 teaspoons smoked paprika:

£0.37

8 flour tortillas:

£0.79

100 grams gruyre:

£0.82

1 handful fresh coriander leaves: