Refried bean quesadillas

You can never have too many Mexican recipes, so give Refried bean quesadillas a try. This recipe serves 4 and costs $1.97 per serving. This main course has 452 calories, 19g of protein, and 19g of fat per serving. Several people made this recipe, and 377 would say it hit the spot. Head to the store and pick up soured cream, cumin seeds, onion, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by BBC Good Food. With a spoonacular score of 88%, this dish is tremendous. Try Refried Bean-and-Corn Quesadillas, Refried Bean Burritos, and Refried Bean Cakes for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

400g can pinto or kidney beans, rinsed and drained

1 tsp cumin seeds

8 flour tortillas

handful coriander leaves

2 garlic cloves, finely chopped

100g cheddar or Gruyère, coarsely grated

1 onion, finely chopped

200g tub fresh tomato salsa, plus extra to serve

2 tsp smoked paprika

soured cream, to serve

1 tbsp sunflower oil

Equipment:

frying pan

potato masher

griddle

Cooking instruction summary:

Heat the oil in a large frying pan andcook the onion and garlic for 2 mins. Addthe cumin and cook for 1 min more. Tipin the beans, paprika and a splash ofwater. Using a potato masher, break thebeans down as they warm through tomake a rough purée. Season generously.Spread the refried beans onto 4 of thetortillas and scatter over the cheese andcoriander. Spoon over the salsa, thentop with the remaining tortillas to make4 sandwiches. Wipe the frying pan withkitchen paper and return to the heat orheat a griddle pan. Cook each sandwichfor 1-2 mins on each side until thetortillas are crisp and golden and thecheese is melting. Serve warm, cut intowedges, with extra salsa and souredcream for dipping.

 

Step by step:


1. Heat the oil in a large frying pan andcook the onion and garlic for 2 mins.

2. Addthe cumin and cook for 1 min more. Tipin the beans, paprika and a splash ofwater. Using a potato masher, break thebeans down as they warm through tomake a rough purée. Season generously.

3. Spread the refried beans onto 4 of thetortillas and scatter over the cheese andcoriander. Spoon over the salsa, thentop with the remaining tortillas to make4 sandwiches. Wipe the frying pan withkitchen paper and return to the heat orheat a griddle pan. Cook each sandwichfor 1-2 mins on each side until thetortillas are crisp and golden and thecheese is melting.

4. Serve warm, cut intowedges, with extra salsa and souredcream for dipping.


Nutrition Information:

Quickview
434k Calories
18g Protein
16g Total Fat
52g Carbs
23% Health Score
Limit These
Calories
434k
22%

Fat
16g
26%

  Saturated Fat
6g
41%

Carbohydrates
52g
18%

  Sugar
7g
9%

Cholesterol
29mg
10%

Sodium
1109mg
48%

Get Enough Of These
Protein
18g
38%

Phosphorus
408mg
41%

Calcium
380mg
38%

Manganese
0.75mg
37%

Fiber
8g
34%

Vitamin B1
0.46mg
31%

Selenium
20µg
29%

Folate
110µg
28%

Iron
4mg
23%

Vitamin A
1063IU
21%

Vitamin E
2mg
17%

Vitamin B3
3mg
17%

Potassium
602mg
17%

Magnesium
65mg
16%

Vitamin B2
0.26mg
15%

Vitamin B6
0.3mg
15%

Zinc
2mg
14%

Copper
0.28mg
14%

Vitamin K
13µg
13%

Vitamin B12
0.41µg
7%

Vitamin C
4mg
6%

Vitamin B5
0.55mg
6%

Vitamin D
0.16µg
1%

covered percent of daily need
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