Quesadillas

SERVES FOUR TO SIX

FOR THE REFRIED BEANS:

 1tbsp olive oil

 1 onion, finely chopped

 1 red pepper, finely chopped

(optional)

 2 garlic cloves, finely chopped

 1tsp ground cumin

 1tsp dried oregano

 1tsp mild chilli powder or hot sauce  400g tin black, kidney or pinto

beans, drained

 Salt and black pepper

TO ASSEMBLE:

 4–6 tortillas (depending on size)

 100g sweetcorn kernels

 125g cheddar, grated

OPTIONAL EXTRAS:

 Pickled jalapenos

 Chopped coriander

 2 spring onions, finely sliced

TOP

TIP: I’ve suggested some extras, but you could

also add guacamole, soured cream, leftover veg – whatever you

fancy. 1 First make the refried beans. Heat the oil in a frying pan and add the onion and red pepper, if using. Cook gently over a medium heat until the onion is translucent and both onion and pepper have softened, adding the garlic for the last couple of minutes. Stir in the cumin, oregano and chilli powder or sauce.

2

Add the beans and about 50ml of water and season with salt and pepper. Stir until the beans are heated through. Mash roughly in the pan and continue to cook until the beans come away cleanly from the base of the pan – they need to be quite dry.

3

To assemble, spread a couple of tablespoons of the refried beans over one half of each tortilla. Sprinkle with the sweetcorn, cheese and any of the optional extras, and fold in half. Repeat with the remaining tortillas.

4

Heat a frying pan. Cook the quesadillas over a medium heat for a few minutes on each side until the cheese has melted and the outside is lightly brown and crisp. Cut into wedges. The easiest way to do this without the mixture spilling out is with a pizza cutter.