
Mexican Quesadillas

Serves: 4

Prep: 10 mins

Cook: 20 mins

Kcal pp: 716
Ingredients Jump to method
Fruit & Veg
3 garlic cloves
1 yellow onion
Dairy & Chilled
4 oz cheddar cheese
8 oz fresh guacamole
8 oz fresh tomato salsa
Cans & Jars
1 x15 oz can kidney beans
Condiments
1 tsp cumin seeds
2 tsp smoked paprika
Bread & Baking Goods
8 flour tortillas
Pantry
Salt & pepper
Olive oil
Method
Peel and cut the onion into small chunks. Heat a drizzle of olive oil in a large frying pan on medium heat. Crush in the garlic, add the onion and 1 tsp of cumin seeds. Stir and cook for 8 minutes.
Then, drain the beans and add to the pan. Then season with salt, pepper, and 2 tsp of smoked paprika. Stir and crush the beans with a potato masher to form a paste. Then cook and warm through for 5 minutes.
Turn on the grill to preheat.
Build a quesadilla by spreading a quarter of the refried beans on a single tortilla, top with salsa and grated cheese. Place another tortilla on top. Grill for 1 minute on each side until the tops are golden and the cheese has melted. Repeat this process three more times until you have four quesadillas.
Cut the quesadillas into quarters and serve them on warm plates with a side of guacamole.
Nutritional Data Per Portion
Energy
716 kcal
Total Fat
28.83 g
Saturated Fat
10.01 g
Carbohydrates
84.43 g
Sugar
10.37 g
Fibre
10.18 g
Protein
24.9 g
Sodium
186.8 mg
This nutritional information is provided as a courtesy and is an estimate only. Read full details here.