Cheesy Bean and Tomato Quesadillas

Shopping list

• 4 piece flour tortillas — large, 25 cm diameter

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• 400 g tinned refried beans

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• 150 g mature Cheddar cheese — grated

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• 150 g cherry tomatoes — quartered

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• 2 piece spring onions — finely sliced

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• 0.5 tsp ground cumin

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• 2 tsp vegetable oil — for cooking

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• 4 tbsp soured cream — to serve

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• 1 bunch fresh coriander — chopped, to serve

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Step by step

1. 1

   In a bowl, mix the refried beans with the cumin until well combined.

2. 2

   Lay the tortillas flat on a clean work surface. Spread a quarter of the bean mixture over one half of each tortilla.

3. 3

   Sprinkle each bean-covered half with grated cheese, quartered tomatoes and sliced spring onions.

4. 4

   Fold each tortilla in half to form a semicircle, pressing down gently to seal.

5. 5

   Heat a large non-stick frying pan or griddle over medium heat and brush lightly with vegetable oil.

6. 6

   Cook each quesadilla for 2– 3 minutes on each side until golden brown and the cheese has melted. Work in batches if necessary.

7. 7

   Remove from the pan and cut each quesadilla into three wedges.

8. 8

   Serve immediately with dollops of soured cream and a scattering of fresh coriander.