Mexican bean salad
Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick
Refried bean quesadillas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp sunflower oil
- 1 onionfinely chopped
- 2 garlic clovesfinely chopped
- 1 tsp cumin seeds
- 400g can pinto or kidney beansrinsed and drained
- 2 tsp smoked paprika
- 8 flour tortillas
- 100g cheddar or gruyèrecoarsely grated
- handful coriander leaves
- 200g tub fresh tomato salsaplus extra to serve
- soured creamto serve
Nutrition: per serving
- kcal487
- fat18g
- saturates7g
- carbs65g
- sugars9g
- fibre7g
- protein20g
- salt3.74g
Method
step 1
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.
step 2
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.
