I love to cook, and spending hours in the kitchen working on a special meal for my family is a labor of love. That being said, I’m not one to pass up the opportunity to make quick, easy and inexpensive meals that use up bits of leftovers that I always seem to have in the fridge. I was left with one very small filet from a package of tenderloins I bought at Costco last week and was challenged to make it stretch to a dinner for two. Mexican food is a favorite in my house and with the addition of only a few ingredients we enjoyed a meal that in no way resembled what I usually think of as leftovers. A recipe really isn’t needed for these delicious refried bean quesadillas. If you have a few basics in your fridge and pantry they are so easy to assemble. I’m very lucky in this regard because my favorite Mexican restaurant is just a few blocks down the street and I can purchase the best guacamole, refried beans, tortillas, etc. anytime at a very reasonable price.
1 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp cumin seeds
400g can pinto or kidney beans, rinsed and drained
2 tsp smoked paprika
8 flour tortillas
100g cheddar or Gruyère, coarsely grated
handful coriander leaves
200g tub fresh tomato salsa, plus extra to serve
Soured cream, to serve
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. 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 refried bean quesadillas warm, cut into wedges, with extra salsa and soured cream for dipping.