Cheesy Chipotle Bean Quesadillas
with cucumber, tomato and rocket salad
These veggie quesadillas are spicy, beany and deliciously cheesy. Above all else though, they're super easy. The perfect meal if you're looking for something healthy, fresh, and ready in 25 minutes or less.
Tags:
Quick
•Veggie
•Spicy
Allergens:
Milk
•Sulphites
•Soya
•Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Red Kidney Beans
50 grams
Grated Cheese
(Contains Milk)
1 pack(s)
Tomato Paste
½ unit(s)
Cucumber
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
1 unit(s)
Scallion
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
4 unit(s)
Tortilla
(Contains Wheat)
125 grams
Cherry Tomatoes
40 grams
Salad Leaves
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kcal)466 kcal
Energy (kJ)1948 kJ
Fat14.38 g
of which saturates8.2 g
Carbohydrate60.15 g
of which sugars11.12 g
Dietary Fiber11.12 g
Protein26.25 g
Cholesterol0 mg
Salt2.45 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.
Utensils
•Sieve
Instructions
1
- Drain and rinse the kidney beans. Pop into a medium bowl and roughly mash with the back of a fork (or a potato masher).
- Trim the scallions then thinly slice.
- Add the scallions, grated cheese, chipotle paste and tomato paste to the beans.
- Season with salt, pepper and a pinch of sugar. Mix well.
2
- Lay half the tortillas (double for 4p) out on a board.
- Spread a little of the bean mix over half of each, leaving a small border around the edge.
- Fold the tortillas in half to make half-moon shapes.
3
- Heat a drizzle of oil in a large pan on medium-high heat.
- When hot, carefully lay the quesadillas in the pan. Fry until golden, 2 mins each side.
- Turn carefully. Lightly press down on the tortillas with a spatula to ensure they stick together and brown nicely.
TIP: You may have to do this in batches, adding a little more oil to the pan each time. Just cover the cooked quesadillas with foil to keep warm.
4
- While the quesadillas are frying, trim half the cucumber (double for 4p) then quarter lengthways. Chop widthways into small pieces. Halve the tomatoes.
- In a large bowl, combine the balsamic vinegar with 1 tbsp oil (double for 4p). Season with salt and pepper.
- Add the salad leaves, tomatoes and cucumber and toss gently.
- Serve the quesadillas alongside plenty of salad.