Vickys Refried Bean Quesadillas, Gluten, Dairy, Egg & Soy-Free

• 1 tbsp sunflower oil
• 1 onion, finely diced
• 2 clove garlic, finely minced
• 2 tsp paprika
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 3/4 tsp chilli powder
• 400 grams cooked pinto beans (canned are perfect), rinsed & drained
• 1 salt to taste
• 8 tortillas, see my free-from recipe below
• 200 grams tomato salsa
• 100 grams cheddar-style cheese, I use Violife gf sf vegan brand
• 1 guacamole & soured (coconut) cream to serve

1. Heat the oil in a frying pan and fry off the onion and garlic until softened and golden
2. Add the paprika, cumin, coriander and chilli powder and stir in
3. Add the beans and mash them down in the pan with a potato masher.
4. Mix in with the spiced onion & garlic and let warm through.
5. Add a little hot water if the mixture is a bit too thick and season/spice to taste
6. Split the mixture evenly between 4 of the tortillas, spreading it out to the edges
7. Top each with a quarter of the salsa and cheese then put the extra tortillas on top like a sandwich
8. Dry fry or grill/broil each tortilla sandwich for a couple of minutes on each side, just to melt the cheese and crisp the tortillas a little
9. Cut into triangles like a pizza and serve with the guacamole and sour cream.
10. Here are some recipes I like

sunflower oil, onion, clove garlic, paprika, ground cumin, ground coriander, chilli powder, pinto beans, salt, tortillas, tomato salsa, cheddarstyle cheese, cream

Taken from cookpad.com/us/recipes/362946-vickys-refried-bean-quesadillas-gluten-dairy-egg-soy-free (may not work)