Chicken Quesadillas With Refried Beans - cooking recipe

Ingredients

200 g pinto beans, soaked in 1 litre cold water overnight (water reserved)
2 None red chillies, 1 halved and deseeded, 1 chopped (plus extra, to serve - optional)
1 tsp salt
20 g butter, plus extra melted butter for brushing
2 None onions, peeled and chopped
300 g chicken breast, diced
1 None garlic clove, peeled and chopped
1 medium courgette, finely chopped
1 None red pepper, deseeded and chopped
8 None tortilla wraps
100 g cheddar cheese, plus extra for topping
None None soured cream, to serve (optional)
None None parsley, to garnish (optional)

Preparation

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.
Meanwhile, heat the butter in a large saucepan, add half the onion and saute for 3-5 mins until softened.
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.
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.
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.
Preheat the oven to 350\u00b0F. 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.
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).