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
•Climate Conscious
Allergens:
Milk
•Wheat
The quantities provided above are averages only.
Total35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Red Kidney Beans
50 grams
Grated Cheese
(Contains: Milk)
2 sachet(s)
Chipotle Paste
8 unit(s)
Tortilla
(Contains: Wheat)
2 unit(s)
Tomato
110 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Carrot
2 sachet(s)
Mexican Style Spice Mix
2 unit(s)
Shallot
1 unit(s)
Lime
Not included in your delivery
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3921 kJ
Energy (kcal)937 kcal
Fat46.3 g
of which saturates20.6 g
Carbohydrate69.4 g
of which sugars13.7 g
Dietary Fiber15.7 g
Protein32.9 g
Salt6 g
Potassium331.2 mg
Calcium13.6 mg
Iron0.4 mg
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
•Grater
Cooking Steps
1
- Drain and rinse the kidney beans in a sieve.
- Halve, peel and finely dice the shallot.
- Trim and grate the carrot (no need to peel).
- Cut the tomatoes into 2cm dice.
- Quarter the lime.
2
- Place a pan over medium-high heat with a drizzle of oil.
- Add the beans and cook until warmed, 2-3 mins.
- Roughly mash with a fork.
3
- Add the carrot, chipotle paste, Mexican spice and half the shallot to the beans.
- Season with a squeeze of lime juice, salt, pepper and ¼ tsp sugar (per 2P). Mix well.
4
- 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.
5
- 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.
6
- Meanwhile, mix the diced tomatoes with the remaining shallot and 1 tbsp oil (per 2P) in a large bowl.
- Season with salt and pepper.
- Dish up the quesadillas with the tomato salsa and creme fraiche alongside.
- Serve remaining lime wedges alongside.
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