Vegetarian Quesadilla Recipe With Refried Beans

Tip in the beans paprika and a splash of water. Stir in the refried beans corn and cilantro and heat through. Quickly add the cheese and optional peppers.

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Heat the oil in a large frying pan and cook the onion and garlic for 2 mins.

Vegetarian quesadilla recipe with refried beans. In a 12 inch skillet nonstick or cast iron warm the olive oil over medium heat. 2 green onions chopped. Evenly spread a layer of refried black beans on a tortilla. Spoon some of the warmed refried beans onto it and smooth out all over the tortilla as you were icing a cake.

Directions place four of the tortillas on work surface. Leave about inch of space around the outer edge and place it in the preheated pan. Divide the cheese over the beans pressing the cheese gently into the beans. 1 can 16 ounces refried beans.

Mix in beans bell pepper tomatoes and corn. Place over high heat and bring to a boil. Cook until heated through. Using tongs add some of the roasted veggies to half of the tortilla.

Cover the beans with 2 inches of water and stir in 1 tablespoon of garlic the tomato cumin and chili powder. Take a tortilla and lay it flat. Using a potato masher break the beans down as they warm through to make a rough purée. 1 2 cup canned petite diced tomatoes.

Divide the spinach over the cheese. Heat 1 tablespoon oil in a skillet over medium heat and saute the onion and garlic until soft. Fold the tortilla over to form a half circle. Top with another bean covered tortilla.

Fill your vegan quesadillas. Add garlic and cook stirring for. Fold each tortilla in half so the empty side covers the filling. Spread 1 4 cup of the beans over half of each tortilla.

Step 2 spread 6 tortillas with equal amounts of the bean and vegetable mixture. Place one of the four remaining tortillas on. Spread each with 1 4 of the refried beans and sprinkle evenly with 1 4 of. Cook the onion pepper mushrooms and garlic in a pan with the 1 tbsp oil on medium heat for 5 minutes or until the veggies have softened.

Sprinkle with some cilantro and a squeeze of lime juice. 12 flour tortillas 8 inches 2 cups shredded cheddar cheese. Place the tortillas on a work surface. Onto one half of it spread about one sixth of the refried beans then avocado and vegetables and chopped fresh cilantro if desired.

Add the cumin and cook for 1 min more. Place the beans in a large saucepan and cover with an inch of water. Stir in taco seasoning to coat the veggies. Fold the tortilla in half to close it.

When the beans have come to a boil drain and return them to the same pot.