Refried Bean Quesadillas

Ingredients

• Canola oil

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

• Paprika

  Spices

  2 tsp or 4g

• Water

  Plain, clean water

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, medium or 368g

• Cheddar cheese

  1 cup, shredded or 113g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

• Salsa

  Sauce, ready-to-serve

  8 tbsp or 128g

• Sour cream

  Reduced fat, cultured

  8 tbsp or 120g

Directions

1. Heat the canola oil in a large frying pan over medium heat. Add the chopped onion and minced garlic, cooking for 2 minutes. Stir in the cumin and cook for an additional minute.
2. Add the kidney beans, paprika, and water to the pan. Use a potato masher to break down the beans into a rough purée as they warm. Season with salt and pepper to taste.
3. Spread the refried beans onto half of the tortillas. Top with cheddar cheese, cilantro, and salsa. Cover with the remaining tortillas.
4. Wipe the frying pan clean and return it to the heat, or use a griddle pan. Cook each quesadilla for 1-2 minutes on each side until the tortillas are crisp and golden, and the cheese is melted.
5. Serve the quesadillas warm, cut into wedges, with sour cream for dipping.