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Beef and Bean Baked Quesadillas
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Beef and Bean Baked Quesadillas

Beef and Bean Baked Quesadillas

with melted cheese and zesty creme fraiche

Succulent beef mince quesadillas laden with melted cheese and black beans is most definitely a dish the whole family can enjoy. Tailor the spice levels to the tastebuds of your testers and don't forget a final dollop of cooling creme fraiche!

Family Friendly
Total Time35 minutes
Cooking Time25 minutes


Serving amount

8 unit(s)


(Contains Wheat)

2 sachet(s)

Mexican Style Spice Mix

1 sachet(s)

Dried Chilli Flakes

1 unit(s)


50 grams

Grated Cheese

(Contains Milk)

110 grams

Creme Fraiche

(Contains Milk)

250 grams

Beef Mince

1 pack(s)


1 pack(s)

Black Beans

120 grams

Salad Leaves

1 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

20 grams

Pumpkin Seeds

(May be present Sesame, Cereals containing gluten, Peanut, Nuts)

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)4747 kJ
Energy (kcal)1135 kcal
Fat56.7 g
of which saturates28.7 g
Carbohydrate85.6 g
of which sugars10.3 g
Dietary Fiber17.9 g
Protein56.6 g
Cholesterol0 mg
Salt3.64 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper


Get Prepped
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Zest and quarter the lime.
  • Drain and rinse the black beans in a sieve. Mash with a fork.
  • Mix the creme fraiche together with the lime zest in a small bowl. Season to taste with salt and pepper.
Cook the Mince
  • Place a pan over medium-high heat (without oil).
  • Once hot, fry the beef mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
  • Use a spoon to break it up as it cooks. Season with salt and pepper.
Spice It Up
  • Add the Mexican spice to the mince along with the chilli flakes (use less if you don't like spice—or if you're cooking for kids). 
  • Fry until fragrant, 1 min, then stir in the passata and crushed black beans
  • Simmer until thickened and slightly sticky, 4-6 mins.
  • Stir through the juice of two lime wedges (double for 4p).
  • Season to taste with salt, pepper and sugar.
Toast the Tortillas
  • Lay the tortillas onto a lined baking tray and spoon the beef mince filling over one-half of each.
  • Sprinkle the cheese over the top.
  • Fold the other side over to make a semi-circle, pressing down firmly to ensure it adheres.
  • Drizzle a little oil over each and bake on the middle shelf of your oven until golden, 8-12 mins.

TIP: Keep an eye on them so they don't burn.

Dress the Salad
  • Trim the salad leaves and roughly chop widthways.
  • In a bowl, mix together the vinegar, 1 tbsp oil, ¼ tsp sugar (double for 4p), salt and pepper.
  • Just before serving, toss the chopped salad leaves and pumpkin seeds through the dressing.
Finish and Serve
  • When everything is ready, serve the baked beef quesadillas with the dressed salad leaves alongside.
  • Finish with a dollop of the zesty creme fraiche.
  • Serve remaining lime wedges alongside for squeezing over.