Meals and Courses

Quesadillas with Refried Beans and Avocado Salsa

cook 20 mins
Ingredients
  • 1 tablespoon olive oil, plus extra
  • 1 bunch of spring onions, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground paprika
  • 435 g (14 1/4 oz) can refried beans
  • 200 g (7 oz) can red kidney beans, drained and rinsed
  • 8 soft flour tortillas
  • 175 g (6 oz) Cheddar cheese, grated
  • 2 vine-ripened tomatoes, chopped
  • 1 ripe avocado, stoned, peeled and roughly chopped
  • 3 tablespoons chopped coriander
  • 1 tablespoon olive oil
  • pepper
Directions
  • Heat the oil in a large, heavy-based frying pan and cook the spring onions over a high heat, stirring frequently, for 2 minutes. Add all the spices and cook, stirring, for 1 minute. Add the refried beans and kidney beans and cook, stirring, for 2–3 minutes until piping hot, adding 2 tablespoons water to loosen if necessary.
  • Divide the mixture between the flour tortillas. Fold each tortilla into quarters to encompass the filling, transfer to a lightly oiled ovenproof dish and scatter over the Cheddar.
  • Cook under a preheated medium grill for 5–10 minutes until the cheese has melted and the quesadillas are piping hot. Meanwhile, mix all the ingredients for the salsa together and season with pepper.
  • Serve 2 quesadillas on each of 4 warmed serving plates and spoon over the salsa.
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