HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Chipotle Bean Quesadillas
Cheesy Chipotle Bean Quesadillas

Cheesy Chipotle Bean Quesadillas

with cucumber, tomato and rocket salad

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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.

Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 pack

Red Kidney Beans

50 g

Grated Cheese Mix


1 pack

Tomato Paste

½ piece


1 sachet

Balsamic Vinegar


1 piece


1 sachet

Chipotle Paste

(ContainsSoya, Wheat)

4 piece



125 g

Cherry Tomatoes

40 g


Not included in your delivery

to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)465 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.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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  • 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.
  • 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.
  • 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.

  • 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.