Crispy Southwestern Bean Quesadilla

Ingredients

• Corn tortillas

  4 pieces

  $0.88

• Canned Pinto Beans

  1 tin

  $0.95

• Monterey Jack Cheese

  150 g

  $2.03

• Jalapeño Pepper

  1 medium

  $0.18

• Cumin

  0.5 tsp

  $0.01

• Salted Butter

  1 tbsp

  $0.09

• Avocado

  1 medium

  $1.30

• Sour cream

  2 tbsp

  $0.21

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Sour cream for Milk (1:2) — Thinned yoghurt or milk adds the same cooling finish

• Swap Corn tortillas for Bread (1:1) — Flatbread or chapati wraps the filling just as well

Preparation

1. 1

   Rinse and drain pinto beans, place in a bowl, and mash lightly with cumin and a pinch of salt.

2. 2

   Shred Monterey Jack cheese and thinly slice the fresh jalapeño.

3. 3

   Lay two tortillas flat; spread mashed pinto beans evenly, scatter jalapeño slices, and cover generously with cheese.

4. 4

   Top each with a second tortilla and press down lightly.

5. 5

   Melt butter in a large skillet over medium heat, add a quesadilla, and cook for 3-4 minutes per side until golden and cheese is melted.

6. 6

   Repeat with second quesadilla, slice into quarters, and serve with mashed avocado and sour cream.