Leek, pinto bean and cheddar quesadillas
By OcadoLife
Published on 18 April 2022
Serve these quesadillas by Meera Sodha while they are warm and the cheese is gooey. This is a true family recipe that'll have you and the kids going back for more.Looking for more Mexican recipes? Look no further.Time and servings
30 minsTotal time
4Servings
30 minsCooking time
Ingredients
- 3 tbsp of oil
- 3 garlic cloves, peeled and grated
- 3 large leeks, cut into 1cm-thick slices
- 0.5 tsp of ground cumin
- 2 jalapeño chillies, finely sliced, plus extra to serve (optional)
- 0.75 tsp of fine sea salt
- 1 tbsp of sour cream, plus more to serve
- 1 400g tin pinto beans, drained
- 140 g of mature cheddar
- 16 flour tacos
- 4 tbsp of chipotle ketchup
- 1 lime, sliced into wedges
Method
Step 1
Heat the oil in a non-stick pan and when hot, add the garlic and the leeks. Turn the heat right down, cook for 5 mins until starting to wilt, then add the cumin, chillies and salt. Stir to mix. Cook for 5 mins, or until soft and tender, then stir through the sour cream.Step 2
In the meantime, pop the beans into a large heatproof bowl and mash lightly. Add the cheese and finally the leeks (keep the empty pan to one side). Mix everything together.Step 3
To make up the quesadillas, lay out 8 tacos on your work surface and divide the filling equally between them. Use a spoon to press down the filling, so it comes near to the edge of the taco. Put the remaining tacos on top, and gently press down so they stick together.Step 4
Wipe out the pan with kitchen roll and put back over a low-medium heat. Cook each taco for around 5 mins, turning halfway, or until both sides are golden and crisp and the filling looks oozy and hot – then tip out onto a chopping board.Step 5
When the quesadillas have cooled a little, cut into wedges and serve with sour cream, chipotle ketchup, lime wedges and extra chillies (if you dare).