Vegan Quesadillas with Refried Beans, Balsamic Red Peppers and Avocado

Ingredients

• 6 taco-size flour tortillas
• 2 cups pinto or red kidney beans, canned
• 2 cloves garlic, crushed
• 1/4 white onion, finely diced
• 1 large tomato, diced
• 1/2 teaspoon paprika
• 1 red pepper, finely sliced
• balsamic vinegar
• 1 large Hass avocado
• salt
• pepper

Instructions

1. Place the beans into a small pan with the garlic, diced onion and 1 cup water
2. Cook over a medium heat until all the water has evaporated, then add in the tomato and paprika with a little more water and cook for another 5 minutes. Season to taste
3. While the beans are cooking, heat a little oil in a frying pan and fry the sliced red pepper for 5-6 minutes
4. Add a couple of dashes of balsamic vinegar to the pan and coat the peppers in it
5. When the beans are cooked down, remove them from the heat and mash with a fork. You can blend if you wish too but I prefer them a little more ‘rustic’
6. Remove the red peppers from the heat
7. Scoop the flesh out of the avocado and roughly mash it with a fork
8. Take one tortilla and spread 1/3 of the beans mixture on it, then top this with 1/3 of the red peppers and 1/3 of the avocado
9. Top with another tortilla and place into a hot, thick-bottomed pan
10. Cook for 1-2 minutes on one side, until browning, then flip and cook on the other side
11. Remove from the heat and cut into 4 or 6 pieces