REFRIED BEAN QUESADILLAS
This casual meat-free main is a cheap and cheerful way to fill up your friends
Provided by Good Food team
Categories Main course, Snack, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min 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.
- Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. 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 sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.
Nutrition Facts : Calories 487 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 3.74 milligram of sodium
STEWED CHICKEN, REFRIED BEANS AND OAXACA CHEESE QUESADILLAS
Provided by Food Network Kitchen
Number Of Ingredients 10
Steps:
- Combine the tomatoes, chili powder, garlic, 2/3 cup water and 1/2 teaspoon salt in a small saucepan. Bring to a simmer over medium heat and cook, breaking up the tomatoes with a spoon, for 10 minutes. Add the chicken breast, nestling it in the sauce, and simmer, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, and return it to the sauce. Season with salt and pepper.
- Lay a tortilla on a work surface and top evenly with 1/2 cup Oaxaca cheese. Add a quarter of the shredded chicken and tomato sauce and a quarter of the beans. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
- Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook one of the quesadillas, flipping once, until golden brown and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
- Cut into triangles and serve with the guacamole, salsa, scallions and sour cream.
BEAN AND CHEESE TOASTERDILLA
Who knew you could make a quesadilla in your toaster? Meet the toasterdilla! They have become all the rage and can be tailored to your favorite ingredients; just be sure not to overstuff them. Once you get the hang of folding them, they are a breeze to put together and something the kids can make too. Serve with sour cream and salsa.
Provided by France C
Categories 100+ Everyday Cooking Recipes
Time 15m
Yield 2
Number Of Ingredients 3
Steps:
- Lay tortillas flat on a clean work surface. Spread refried beans down the middle third from top to bottom, leaving a 1-inch space halfway down to allow for a fold. Sprinkle cheese on top, lightly pressing into the beans.
- Fold the left side over the beans, then the right side on top, so the two sides are overlapping in the middle. Fold in half vertically so the bottom edge meets the top edge.
- Place the quesadillas into the toaster slots and set the toaster to medium heat. Toast for 1 cycle. Carefully remove quesadillas and reverse the vertical fold, so that the inside is now the outside. Return to the toaster and toast until lightly browned, about half a toasting cycle.
- Carefully remove the hot quesadillas to a plate. Cut in half at the fold to make 4 pieces.
Nutrition Facts : Calories 411 calories, Carbohydrate 47.1 g, Cholesterol 38.4 mg, Fat 16.9 g, Fiber 5.5 g, Protein 17.3 g, SaturatedFat 9.6 g, Sodium 860.2 mg, Sugar 1.5 g
HOMEMADE CHORIZO, REFRIED BEAN AND CHEDDAR QUESADILLAS
Season ground pork with the flavors of chorizo sausage and tuck it into a bean-and-cheese quesadilla.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Heat the lard in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, clove and 1/2 teaspoon salt and cook, stirring and breaking up the meat, until brown, about 4 minutes. Add 1/2 cup water, bring to a simmer and cook for 5 minutes. Transfer to a medium bowl.
- Lay a tortilla on a work surface and top evenly with 1/2 cup Cheddar. Add 1/4 of the chorizo, 1/4 of the beans and some jalapeno. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
- Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
- Cut into triangles and serve with guacamole, salsa, chopped scallions and sour cream.
BEAN QUESADILLAS
Easy and yummy! Veggies, beans, and cheese sandwiched in tortillas. You could add or substitute any vegetables that you'd like. Serve with sour cream and rice.
Provided by jjenkraynakorriss
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
- Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
- Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.
Nutrition Facts : Calories 504.4 calories, Carbohydrate 69.7 g, Cholesterol 9.9 mg, Fat 18.3 g, Fiber 6.4 g, Protein 14.7 g, SaturatedFat 5 g, Sodium 912.6 mg, Sugar 4 g
BEAN AND CHEESE QUESADILLA
This is a kid pleaser recipe, especially served with ranch dressing for dipping. We often eat these for lunch along with chips and salsa. For a lower fat version, just microwave them instead of frying. They just lack the buttery crispy edges, but my kids still like them.
Provided by LizAnn
Categories Lunch/Snacks
Time 25m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Divide each ingredient into four portions Spread 1/4 beans over tortilla, add 1/4 cheese, top with second tortilla, In large skillet, heat together 1tbs oil and 1 tbs butter over med heat.
- place assembled quesadilla into pan.
- Cook till bottom is browned then turn over and brown other side.
- Place on large plate and cool 1-2 min.
- cut into eight wedges with scissors.
- repeat three more times.
- Serve immediately.
Nutrition Facts : Calories 1105, Fat 65.1, SaturatedFat 29.8, Cholesterol 124.4, Sodium 1817, Carbohydrate 90.4, Fiber 10.3, Sugar 3.4, Protein 39.6
BEAN & CHEESE QUESADILLAS
My son doesn't eat meat, so I created this recipe as a way for me to cook one meal for the family instead of two. It's so easy, my toddler grandson helps me make it! -Tina McMullen, Salina, Kansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, mix beans, tomatoes and green onions. Spread half the tortillas with bean mixture. Sprinkle with cheese; top with remaining tortillas., Heat a griddle over medium heat. Place tortillas on griddle in batches. Cook until golden brown and cheese is melted, 2-3 minutes on each side. If desired, serve with sour cream and salsa.
Nutrition Facts : Calories 544 calories, Fat 21g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 1028mg sodium, Carbohydrate 67g carbohydrate (1g sugars, Fiber 6g fiber), Protein 21g protein.
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