Chipotle Bean Quesadillas
with tomato salsa and cooling creme fraiche
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 35 minutes or less.
Tags:
Veggie
•Spicy
Allergens:
Milk
•Soya
•Wheat
•Sulphites
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Red Kidney Beans
50 grams
Grated Cheese
(Contains Milk)
1 tin(s)
Tomato Paste
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
8 unit(s)
Tortilla
(Contains Wheat)
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
2 unit(s)
Tomato
1 unit(s)
Onion
125 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Carrot
2 sachet(s)
Mexican Style Spice Mix
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3753 kJ
Energy (kcal)897 kcal
Fat35.5 g
of which saturates20.7 g
Carbohydrate107.2 g
of which sugars26.2 g
Dietary Fiber12.6 g
Protein34.2 g
Cholesterol0 mg
Salt3.57 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
•Grater
•Sieve
Instructions
1
- Drain and rinse the kidney beans in a sieve.
- Pop the beans into a medium bowl and roughly mash with the back of a fork (or a potato masher).
- Halve, peel and finely dice the onion.
- Trim and grate the carrot (no need to peel).
- Cut the tomatoes into 2cm dice.
2
- Add the carrot, chipotle paste, Mexican spice mix, tomato paste and half the onion to the beans. Season with salt, pepper and a pinch of sugar. Mix well.
- Lay the tortillas out on a board.
- Spread a little of the bean mixture over one-half of each, leaving a small border around the edge.
- Top each with a sprinkling of the cheese.
- Fold the tortillas in half to make semicircles.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, carefully place the folded quesadillas into the pan.
- Fry until golden, 1-2 mins each side. Turn carefully.
- Lightly press down on each one with a spatula to ensure they stick together and brown nicely.
TIP: You might have to do this in batches. Add more oil to the pan as needed and cover cooked quesadillas with foil to keep warm.
4
- Meanwhile, mix the diced tomatoes with the remaining onion, balsamic glaze and 1 tbsp oil (double for 4p) in a large bowl.
- Season with salt and pepper.
- Dish up the quesadillas with the tomato salsa and creme fraiche alongside.
