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Use metal pastry cutters or a small sharp knife (and small bowls as a guide) to cut two 9cm discs and two 8cm discs from each tortilla to make 24 discs in total. Spray 1 side of each disc with oil. Cover with plastic wrap to prevent them drying out.
Combine the beans and bought salsa in a bowl. Preheat a pie maker. Place a 9cm tortilla disc, oil-side down, in each pie maker hole. Place a slightly heaped tablespoonful of mixture in each tortilla case. Top with 1 tbs cheese. Place an 8cm tortilla disc, oil-side up, on top of each. Close the lid and cook for 5 minutes or until the quesadillas are golden brown and the filling is warmed through.
Lift out the quesadillas and transfer to a wire rack. Repeat with the remaining tortilla discs and mixture in 2 more batches.
Top the quesadillas with fresh salsa. Scatter over coriander. Serve with sour cream and lime wedges