Refried bean quesadillas

• sunflower oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• cumin seeds↗1 tsp tsp
• can pinto or kidney beans↗400g g

  rinsed and drained

• smoked paprika↗2 tsp tsp
• flour tortillas↗8
• cheddar or gruyère↗100g g

  coarsely grated

• handful coriander leaves↗
• tub fresh tomato salsa↗200g g

  plus extra to serve

• soured cream↗

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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 warm, cut into wedges, with extra salsa and soured cream for dipping.