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
  1. For the salsa, deseed and finely chop the chilli. Chop the pineapple rings and reserve the juice.
  2. 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.
  3. For the dip stir the lime juice into the yogurt in a serving bowl.
  4. 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.
  5. For the quesadillas filling, deseed and finely chop the peppers and chilli and grate the cheese.
  6. To assemble, mix the peppers, chilli with the cheese. Scatter across two tortillas, then top with the remaining tortillas.
  7. 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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