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Meera’s Leek, Pinto Bean and Cheddar Quesadillas Recipe

Serve these while they are warm and the cheese is gooey, a true family recipe getting you and the kids going back for more.


Get the ingredients here.

  • 3 tbsp oil 
  • 3 garlic cloves, peeled, grated 
  • 3 Ocado big leeks, cut into 1cm-thick slices
  • 1/2 tsp ground cumin 
  • 2 jalapeño chillies, finely sliced, plus extra to serve (optional) 
  • 3/4 tsp fine sea salt

Serves 4 Total Time 30 mins

  • 2 tbsp sour cream, plus more to serve
  • 1 x 400g tin pinto beans, drained
  • 140g Ocado mature cheddar
  • 16 flour tacos
  • Chipotle ketchup, to serve
  • Lime wedges, to serve


  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. 
  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. 
  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. 
  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.
  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).

Browse more of Meera’s content on her vegan recipe collection.

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