Quesadillas are so easy, anyone can make them at home. And when paired with homemade refried beans, they become even more tasty. If you’re looking for an easy lunch, try this recipe at home.
Similar to burgers and wraps, quesadillas are easily adaptable. You can mix and match ingredients and it won’t matter as long as it tastes delicious. Fill it with meat and veggies, and it will be heavy on the tummy. But fill it with cheese and it would be perfect for snacking.
- 1 onion, finely diced
- 5 garlic cloves, minced
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp sea salt, adjust if needed
- 1 tsp chili powder, optional
- ½ tsp black pepper
- 4 tins of cooked pinto beans or dry beans
- Milk or water as needed (you can reserve some of the bean juice as well)
- 3 tbsp oil or fat
- 2 flour tortillas
- Grated cheese
- Make the refried beans. If you’re using dry beans, soak them overnight and then cook according to packet instructions until soft.
- Saute onions in a large saucepan until soft.
- Add garlic and after another minute or so, add remaining spices.
- Add the beans and simmer slowly for about 10-20 minutes on low heat, adding a little bit of water or milk so the mixture doesn’t get too dry.
- Mash the beans with a fork or a potato masher. Make them as fine or as chunky as you like.
- To make the quesadillas, heat a large skillet. Add a little bit of oil just to thinly cover the base of the skillet.
- Place tortilla in the skillet or tortilla press, sprinkle generously with cheese and top with another tortilla. Then, cook for 3-5 minutes.
- Once cheese is melted, flip over and toast the other side of the tortilla “sandwich”.
- When both sides are toasted, cut in quarters and serve with a side of beans, sour cream, guacamole and tomato salsa.