Chicken Quesadillas With Refried Beans

1. 1

   Simmer the beans in their soaking liquid, covered, for approximately 1 hour. Remove the lid, add the halved chilli and the salt and simmer for 15 mins.

2. 2

   Meanwhile, heat the butter in a large saucepan, add half the onion and saute for 3-5 mins until softened.

3. 3

   Remove the chilli from the beans. Add half of the beans to the saucepan with the cooked onion along with half of the cooking liquid. Mash with a potato masher.

4. 4

   Gradually add the remaining beans and cooking liquid and mash to a coarse puree. Cook over a medium heat until the puree is relatively dry. Season to taste with salt and freshly ground black pepper.

5. 5

   Heat the oil in a frying pan, add the chicken and stir-fry for 4 mins. Add the garlic, remaining onions, zucchini, red pepper and chopped chili. Stir-fry for a further 3 mins, until the vegetables are tender and the chicken is cooked through. Season to taste with salt and freshly ground black pepper.

6. 6

   Preheat the oven to 350u00b0F. Place a tortilla on a baking sheet lined with parchment paper. Spoon the chicken filling over one half. Sprinkle with cheddar. Fold the wrap over to enclose the filling and secure with a toothpick. Repeat with remaining tortillas.

7. 7

   Brush the wraps with the melted butter and sprinkle with the extra cheese. Transfer to the oven and bake for 8 mins. Serve with the re-fried beans and sour cream (if using). Garnish with parsley and extra chilies (if using).

* Per serving · 4 servings · Values may vary.