Bean and Cheese Quesadillas

So I’ve noticed a lot of what I cook is Mexican inspired but I think the flavours are so delicious and there is such a variety of accessible dishes to choose from all with relatively few ingredients so why not!

This quesadilla recipe is particularly easy and very adaptable depending on what veg you have, the basic ingredients are refried beans, cheese and tortillas (actually cheese can be left out if you are feeling healthy).

Had to rush this entry a bit as heading out for a curry at a friend’s so sorry if there are any obvious mistakes…. maybe I will include his dish tomorrow if I get the recipe! Watch this space 🙂

Serves at least 2.

Ingredients

Oil

Half an onion

1 pepper – I actually used half green and half red

3 tablespoons of sweetcorn – I guess?!

Half a tin of refried beans (spicy or non-spicy)

Fresh coriander

Cheese – I used vegan cheese but any good melty cheese works

Tortillas – I use the mini ones as they are easier to flip

To Serve – salsa, guacamole, sour cream (or vegan alternative), salad leaves, nachos, piñatas, sombreros   – the usual Mexican accompaniments

Method

  • Fry the chopped onion and peppers in a splash of oil in a reasonable sized saucepan on a medium high heat until soft and slightly brown. You could also add a chilli at this point if you like it hot!
  • Add the sweetcorn and fry for a couple more minutes.
  • Next add the refried beans and stir together with the veg, leave to heat through. This should only take a minute or 3.
  • When the mix is hot, add the chopped coriander if you have it.
  • Meanwhile heat a frying pan and grate some cheese.
  • Next assemble your quesadilla. Put one tortilla on a flat surface (chopping board is fine) spread a layer of the refried bean / veg mix across the whole tortilla. Sprinkle a sensible amount of cheese to cover the beans and sandwich the mix with another tortilla.
  • Transfer the tortilla sandwich (quesadilla) to the hot frying pan and leave to toast for a minute or 2, every so often peering under the edge – you want it to turn a light golden. Once achieved, you need to flip. As earlier mentioned, small tortillas are much easier to flip just using a fish slice/ spatula. If you are doing big ones I would suggest you place a plate over the top of the quesadilla whilst still in the pan, and then whilst holding tightly down on the plate turn the pan upside down so that the quesadilla ends up on your plate. Then you can slide it back into the pan to toast the other side.
  • Once toasted on both sides put aside to rest and a make some more. Then cut into quarters to serve

20150322_173031

PS you could make a bigger batch of the bean veg filling by using a whole tin and doubling veg etc and any leftover you can put it in the fridge for a couple of days and keep going back to it when you need more 😀

 

 

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