4 Servings 20 min Cook
1 Tbsp Sunflower Oil
1 Medium (2-1/2" dia) Onions
2 Cloves, minced Garlic
1 Tsp, whole Cumin
2 1/4 Cup Kidney Beans
2 Tsp Paprika
1 Tbsp Water
1 Dash Salt
1 Dash Pepper
8 Tortilla Tortillas
1 Cup, shredded Cheddar Cheese
1/2 Sprigs Fresh Cilantro
2/3 Cup Salsa
3/4 Cup Sour Cream
Heat the oil in a large frying pan and cook the onion and garlic for 2 minutes.
Add the cumin and cook for 1 minute 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 with salt and pepper to taste.
Spread the refried beans onto 4 of the tortillas and scatter over the cheese and cilantro.
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 quesadilla for 1-2 mins on each side or until the tortillas are crisp and golden and the cheese is melting.
Serve warm cut into wedges and with extra salsa and sour cream for dipping.