Quick spicy quesadillas

Name: Quick spicy quesadillas
Yield: Serves 2
Cuisine: Mexican recipes
Ingredients: 210g vegetarian refried beans; 1 tbsp ready-diced red chilli or 1 red chilli, deseeded and finely chopped; 1 orange or yellow pepper, finely diced; A small handful of fresh coriander leaves, roughly chopped; 3 spring onions, finely sliced; 2 soft flour tortillas; A handful of grated (vegetarian) Cheddar; Fresh guacamole, to serve

Easy
July 2009

Easy
July 2009

Serves 2
Hands on time 10 mins, plus 6 mins cooking time

A great vegetarian recipe that even die-hard meat eaters will love. You could easily increase the quantities and serve this tasty Mexican treat at a party.

Vegetarian recipes

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Ingredients

210g vegetarian refried beans
1 tbsp ready-diced red chilli or 1 red chilli, deseeded and finely chopped
1 orange or yellow pepper, finely diced
A small handful of fresh coriander leaves, roughly chopped
3 spring onions, finely sliced
2 soft flour tortillas
A handful of grated (vegetarian) Cheddar
Fresh guacamole, to serve

210g vegetarian refried beans
1 tbsp ready-diced red chilli or 1 red chilli, deseeded and finely chopped
1 orange or yellow pepper, finely diced
A small handful of fresh coriander leaves, roughly chopped
3 spring onions, finely sliced
2 soft flour tortillas
A handful of grated (vegetarian) Cheddar
Fresh guacamole, to serve

Method

In a bowl, mix the beans with the red chilli, pepper, coriander leaves and spring onions. Season and spread evenly over 2 soft flour tortillas. Top each with a handful of grated Cheddar and sandwich a second tortilla on top.
Heat a large non-stick pan, lightly greased with olive oil, over a medium-high heat. Carefully fry each quesadilla, 1 at a time, for about 1½ minutes each side, until they are golden and the filling is hot (invert onto a plate to turn them over).
Cut into wedges and serve with fresh guacamole, for dipping.

Method

In a bowl, mix the beans with the red chilli, pepper, coriander leaves and spring onions. Season and spread evenly over 2 soft flour tortillas. Top each with a handful of grated Cheddar and sandwich a second tortilla on top.
Heat a large non-stick pan, lightly greased with olive oil, over a medium-high heat. Carefully fry each quesadilla, 1 at a time, for about 1½ minutes each side, until they are golden and the filling is hot (invert onto a plate to turn them over).
Cut into wedges and serve with fresh guacamole, for dipping.

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