Simple suppers that work for the entire family including a picky toddler has been a bit of a challenge. Coming up with a vegetarian dinner that was easy and would please everyone was even harder. I’m sure there are a ton of vegetarians and vegans out there rolling their eyes but everything I could come up with was either too complicated or would not have flown with my crew.
But this meal was a winner all around. It was easy, cheesy and everyone loved eating it. I suppose you could make it vegan by skipping the cheese or using a vegan cheese substitute and omitting the sour cream. I think it would also be nice with sweet potato but I felt that was pushing it a bit.
If there are any vegetarians or vegans out there that have any ideas for me I’d love to hear.
And if you are wondering how on the fly my photo shoots are, here is my son inspecting dinner. I had about 2 minutes to style and shoot and then it was show time. 
My son is a big ‘dipper’. He’ll dip anything. Toast spread with peanut butter in jam, toast spread with jam in peanut butter, ANYTHING in ketchup, chicken in pan sauces, or pancakes in maple syrup. So, dipping his quesadillas in sour cream and salsa was perfect. My salsa was simply tomatoes that I simply whizzed up in the food processor with some coriander. You could throw in a little lime juice, chilli, or red onion if you so pleased but I kept it simple.
And lastly – I have fallen in love again with smoked paprika. I love it on anything. Try a little smoked paprika on pretty much anything roasted – it’s to die for on sweet potato. Throw some into your next potato salad or mix some into a burger. It gives a great smoky flavour to anything. Genius.
- 2 - 19 ounce cans of kidney beans, rinsed and drained
- 5 tortillas
- 1 tbsp smoked paprika
- 10 slices (or more!) of pre cut cheddar cheese
- salsa & sour cream to serve
- Put rinsed and drained kidney beans in a bowl with the smoked paprika. Use a potato masher to mash the mixture until only a few whole beans remain. This does take a bit of muscle power.
- Place a bit of the bean mixture on a tortilla and spread all around so you get a thick even layer. Top with 4 slices of cheese (or more depending on how cheesy you like it. Place another tortilla over to create a sandwich. Starting with a new tortilla, repeat the process. I ended up with just enough for 2 and ½ (two full tortilla sandwiches and one tortilla folded over on itself).
- Place in a large frying pan heated to medium hot. Let cook until browned and crispy, then flip and do the same to the other side. The cheese should have melted and the beans should be hot.
- Let cool a little before serving slicing into four quarters and serving with sour cream and salsa.
Also check out the Easiest Meatballs Ever, our favourite pancakes and our fave quick meal – Nigella’s Easy Orzo.
And, my favourite cookbook
Michelle Little
Writer & Photographer
