This casual meat-free main is a cheap and cheerful way to fill up your friends. Serve these vegetarian quesadillas in slices, so they’re easy to eat
Prep:10 mins
Serves 4
1 tbsp sunflower oil1 onion, finely chopped2 garlic cloves, finely chopped1 tsp cumin seeds400g can pinto or kidney beans, rinsed and drained2 tsp smoked paprika8 flour tortillas100g cheddar or gruyère, coarsely gratedhandful coriander leaves200g tub fresh tomato salsa, plus extra to servesoured cream, to serve
STEP 1Heat 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 2Spread 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.
