Skip to main content
Smoky Pork Quesadillas

Smoky Pork Quesadillas

with black beans and cheese
4.0(131)
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
: 
1042 kcal
: 
51.1g
: 
20 minutes
:
  • Cereals containing gluten
  • Wheat
  • Barley
  • Milk
  • Mustard
  • Soya
  • Mustard
  • May contain traces of allergens
  • Milk

These quesadillas are filled with chipotle pork and most importantly, a generous amount of melted cheese. Black beans add protein while creme fraiche provides a creamy and cooling element.

8 unit(s)

Tortilla

( )

1 pack(s)

Black Beans

1 sachet(s)

Chicken Stock

()

125 grams

Scallion

65 grams

Creme Fraiche

()

1 sachet(s)

Chipotle Paste

1 pack(s)

Passata

50 grams

Grated Cheese

( )

2 sachet(s)

Paprika

()

240 grams

Irish Pork Mince

200 grams

Tomato

1 unit(s)

Chilli

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

Energy (kJ)4360 kJ
Energy (kcal)1042 kcal
Fat43.2 g
of which saturates21.3 g
Carbohydrate92.2 g
of which sugars16.6 g
Dietary Fiber24.4 g
Protein51.1 g
Salt6.3 g
Potassium441.5 mg
Calcium25.6 mg
Iron1.3 mg
•Sieve

Get Prepped
1
  • Drain and rinse the black beans in a sieve.
  • Trim and thinly slice the scallion.
  • Halve the chilli and discard the core and seeds. Finely chop.
  • Chop the tomato into 2cm chunks.
  • Toss the tomato and chilli (use less chilli if you don't like spice) together with salt, pepper and a drizzle of oil.
Fry the Mince
2
  • Place a large pan over medium-high heat (no oil). 
  • Once hot, fry the 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.
Simmer the Sauce
3
  • Add the paprika and beans and fry for 1 min more then stir in the passata and stock.
  • Cook for another 4-5 mins. Season to taste with salt and pepper.
  • Remove from the heat once cooked and stir through the chipotle paste.
Fill the Quesadillas
4
  • Divide the chipotle mince between half the tortillas. 
  • Spread out the filling to cover the surface.
  • Scatter over the cheese and place remaining tortillas on top to create your quesadillas.
Cook the Quesadillas
5
  • Place a pan over medium-high heat with a drizzle of oil.
  • Fry the filled quesadillas for 2-4 mins on each side. Take care when turning. 

TIP: Use an additional pan to fry multiple tortillas at once.

Finish and Serve
6
  • Quarter the quesadillas and divide between plates. 
  • Top with the tomato and chilli salsa.
  • Top with a drizzle of creme fraiche and a scattering of scallion. 
Meal right image

Mince Recipes
Scallion Recipes
Pork Recipes
Chilli Pepper Recipes
Passata Recipes
Black Bean Recipes
Pork Mince Recipes
Meal left image
Meal right image

Food Box
Weekly Menu
Meal Delivery for One Person
Calorie Counted Meals
Family Meal Delivery
High Protein Meal Plan
Meal left image

Chorizo and Tomato Linguine

with garlic and Italian cheese

One-pot Chorizo and Mozzarella Orzo

with creme fraiche and fresh sage

Chorizo and Mushroom Pasta

with creamy pesto sauce

Beef Stroganoff

with creamy mash and mushrooms

Creamy Pesto and Chorizo Rigatoni

with succulent softened cherry tomatoes

Creamy Courgette Rigatoni

with chives and Italian style cheese

Carbonara Style Bacon Linguine

with sprinkled chives and dressed leaves

BBQ Beef Ragu Rigatoni

with fresh chilli and melted cheese

Butter Chicken Curry

with coriander and rice

Creamy Prawn Linguine

with fresh basil and chilli flakes

Pork and Pak Choi Rice

with chilli and coriander

Chorizo and Potato Hash

with parsley aioli

Thai Massaman Veg Curry with Irish Chicken

with coriander and fluffy rice

Thai Massaman Veg Curry with Prawns

with coriander and fluffy rice

Thai Massaman Veg Curry

with coriander and fluffy rice

Thai-style Pork Belly Noodles with Prawns

with sweet chilli garlic sauce, carrots and green beans

Chicken and Padron Pepper Pasta

with sun dried tomato paste and ricotta

Prawn and Padron Pepper Pasta

with sun dried tomato paste and ricotta

Double Chorizo and Padron Pepper Pasta

with sun dried tomato paste and ricotta

Double Turkey in Tarragon Hollandaise Sauce

with smashed balsamic potatoes and salad

Pork and Pak Choi Rice

with chilli and coriander

Chorizo and Tomato Linguine

with garlic and Italian cheese

Butter Chicken Curry

with coriander and rice

Carbonara Style Bacon Linguine

with sprinkled chives and dressed leaves

Creamy Prawn Linguine

with fresh basil and chilli flakes

BBQ Beef Ragu Rigatoni

with fresh chilli and melted cheese

Homemade Apple Beef Burgers

with crispy chips and crunchy salad

Hake in Lemon Mustard Sauce

with sweet potato fries and pan-fried broccoli

Lemongrass Beef Strips

with soy glazed veg and jasmine rice

Soy and Scallion Pork Noodles

with pak choi and coriander

Chutney Chicken Curry

with rice and green beans

Mexican Style Cheesy Beef Hash

with cooling creme fraiche

Creamy Cashew Chicken

with fragrant pilau rice

Crispy Chicken Tenders

with cheesy wedges, paprika mayo and salad

Rapid Pesto and Bacon Rigatoni

with cheese and cherry tomatoes

Gourmet Cheese Burger

with homemade oven chips

Sweet Chilli Chicken Tenders

with sweet potato fries and side salad

Rogan Josh Style Beef

with chilli and crispy potatoes

Beats of the Jungle: Apple & Beef Burger

Inspired by Timon

Beef Meatballs and Melted Mozzarella

with baby spinach and roast potatoes

Bacon-wrapped Chicken al Forno

with mashed potatoes and honeyed carrots

Beef Strips in Ballymaloe Relish Glaze

with sweet potato wedges and tomato salad

Spinach and Courgette Lasagne

with homemade creamy sauce

BBQ Crumbed Chicken Breast Wrap

with tomato and cucumber

Peri Peri Arrabbiata Prawn Tagliatelle

with garlic and parsley

Honey Ginger Prawns

with stir-fried broccoli and jasmine rice

West African Spiced Basa and Pomegranate Molasses

with carrot, bell pepper and rice

Blueberry BBQ Chicken

with goat's cheese and grapefruit salad

Taiwanese Style Chicken Bao Buns

with pickled cucumber, carrot and Asian salad

Middle-Eastern Style Salmon on Tabblouleh

with crispy roast broccoli

Pan-seared Turkey Breast

with creamy leek and mushroom sauce plus roast potatoes

Cheese Crusted Curried Chicken

with apple slaw and roasted potatoes

Cajun Fried Chicken

with creamy mash and zesty shredded salad

Cheesy Alfredo Style Prawn Linguine

with leek and spinach

Cajun Chorizo and Chickpea Pasta

with Italian grated cheese and sun dried tomato paste

Miso Salmon Parcel on Black Garlic Veg

with jasmine rice

Bulgogi-glazed Chicken Noodles

with carrot and green beans

Chipotle Beef Loaded Baked Potato

with Ballymaloe relish and bell pepper

Creamy Courgette and Garlic Rigatoni

with mozzarella and fresh parsley

Spiced Butternut Squash Stew

with chickpeas and couscous