For a more substantial meal, just double the amount of beans, roll up in 4 tortillas, sit in a baking dish, scatter with the salsa and cheese, and bake until piping hot.
SERVES 4 – 30 minutes
– 1 tbsp sunflower oil.
– 1 onion, finely chopped.
– 2 garlic cloves, finely chopped.
– 1 tsp cumin seeds.
– 400g can pinto or kidney beans, drained and rinsed.
– 2 tsp smoked paprika.
– 8 flour tortillas.
– 100g/4oz Cheddar or Gruyère, grated.
– handful coriander leaves.
– 200g/8oz pot fresh tomato salsa, plus extra to dip.
– soured cream, for dipping.
Step 1:Heat the oil in a large frying pan, and cook the onion and garlic for 2 minutes. Add the cumin 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.
Step 2:Spread the beans on to 4 of the tortillas and scatter over the cheese and coriander. Spoon the salsa over and top with remaining tortillas to make four sandwiches or quesadillas. Wipe the pan with kitchen paper and return to the heat or, alternatively, heat a griddle pan. Cook each sandwich for 1– 2 minutes on each side until they are crisp and golden, and the cheese is melting. Serve warm, cut into wedges, with extra salsa and some soured cream for dipping.
Note : PER SERVING 487 kcals, protein 20g, carbs 65g, fat 18g, sat fat 7g, fibre 7g, sugar 9g, salt 3.74g