Veggie quesadillas with pineapple salsa and refried beans
Serves 4
- 1 yellow pepper
- 1 red pepper
- 1 red chilli
- 120g Cheddar cheese
- 4 large flour tortillas
PINEAPPLE SALSA
- ½ red chilli
- 227g tinned pineapple rings in juice
- olive oil
- ½ lime
- 1 red chilli
DIP
- 250g natural yogurt
- ½ lime or 1tbsp bottled lime juice
REFRIED BEANS
- 1 tbsp oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 green jalapeno pepper (from a jar)
- 1 can black or kidney beans
- ½ tsp oregano
- Salt to taste
- For the salsa, deseed and finely chop the chilli. Chop the pineapple rings and reserve the juice.
- Add a little oil to a pan and fry the chilli over a medium-high heat for around 2 minutes, add the pineapple and juice, and a big pinch of black pepper. Cook for 5 minutes, till thick and sticky. Squeeze in the lime juice, then put in a serving bowl.
- For the dip stir the lime juice into the yogurt in a serving bowl.
- For the refried beans. Heat the oil in a pan and fry the onion for around 5 mins. Add the garlic and chilli and cook for another couple of minutes, Tip the beans into a bowl with their liquid, mash them a lot or a little depending how you like them. Add the beans to the pan and add the oregano and a pinch of salt. Cook over a medium heat until it reaches the desired consistency.
- For the quesadillas filling, deseed and finely chop the peppers and chilli and grate the cheese.
- To assemble, mix the peppers, chilli with the cheese. Scatter across two tortillas, then top with the remaining tortillas.
- Cook in a non-stick pan for 2 to 3 minutes each side, or till the tortillas are golden and the cheese melts. Cut into quarters and serve with the salsa, dip and refried beans.
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