Bean Quesadillas

Bean Quesadillas are a surprisingly simple but filling snack or lunch.

Serves 2 

2 wheat flour tortilla wraps

1 can black or pinto beans 

1 small onion, peeled and finely diced 

1 large clove garlic, peeled and crushed

1 tsp cumin

1tsp smoked paprika

2 tbsp olive oil

200g grated cheddar

Olive oil for frying

First make the refried beans. 

Heat 2 tbsp oil over a medium high heat in a frying pan.

Gently fry the onion until translucent (about 5 minutes).

Stir in the garlic and spices, then the beans and their liquid.

Bring the beans to the boil and simmer, stirring from time to time and mashing them with a potato masher or the back of a wooden spoon, until they are a double cream-like consistency.

Heat 1 tsp olive oil over a medium heat in a non stick frying pan large enough to fit one open tortilla.

Lay one tortilla into the frying pan and sprinkle 50g of cheddar on one half almost up to the edge.

Divide the beans into two portions in the pan and spoon one portion onto the cheddar cheese on the wrap in the frying pan. Sprinkle another 50g of cheddar on top of the beans, and fold the wrap in half covering the beans.  

Fry for 1-2 minutes until golden brown underneath, then carefully turn over and fry the other side for 1-2 minutes until golden brown.

Repeat with the other tortilla and remaining ingredients.

Serve with sour cream with a little chipotle sauce stirred through.

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