Halloween Bean Quesadillas
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Halloween Bean Quesadillas

with creme fraiche and coriander

These fully loaded enchiladas are filled with melted cheese, sweet bell pepper spiced beans. A dish that's as fun to make as it is to eat—and which the whole family can enjoy.

Megan - The wording for making the mummy :)

Total Time30 minutes
Cooking Time20 minutes


Serving amount

8 unit(s)


(Contains Wheat)

1 pack(s)

Red Kidney Beans

1 pack(s)

Chopped Tomato with Onion & Garlic

2 sachet(s)

Mexican Style Spice Mix

1 sachet(s)

Dried Chilli Flakes

1 unit(s)


50 grams

Grated Cheese

(Contains Milk)

5 grams


125 grams

Creme Fraiche

(Contains Milk)

1 unit(s)

Bell Pepper

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3658 kJ
Energy (kcal)874 kcal
Fat36.1 g
of which saturates20.9 g
Carbohydrate99.1 g
of which sugars21.6 g
Dietary Fiber14.4 g
Protein34.3 g
Cholesterol0 mg
Salt4.94 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.


Oven dish



Preheat your oven to 220°C/200°C fan/gas mark 7.
Zest the lime. Juice half and cut the rest into thick wedges.
Roughly chop the coriander.
Halve the pepper and discard the core and seeds. Slice into thin strips.

In a small bowl, mix the creme fraiche together with the lime zest and coriander.
Season to taste with salt and pepper.

Start the Quesadilla Mix

Place a large pot over medium-high heat with a drizzle of oil.
When the oil is hot, add the sliced pepper, chopped tomatoes, 1/2 tsp sugar (double for 4p), chilli flakes (use less if you don't like spice) and Mexican spice mix.
Stir to combine then leave to simmer until thickened and slightly sticky, 6-8 mins.

Make the Filling

Meanwhile, drain and rinse the kidney beans in a sieve. Reserve 8 kidney beans (double for 4p) - these are your mummy's eyes!

Once the sauce has reduced, add the beans to the pot along with the lime juice and half the coriander.
Season to taste with salt, pepper and sugar.

TIP: Loosen the sauce with a splash of water if it becomes too dry.

Fill the Quesadillas

Lay half the tortilla out on a chopping baord. Spread the bean mixture on each of the tortilla. Sprinkle over the cheese.

Cut the remaining tortilla into 1-2cm thick strips.Carefully lay the tortilla strips over the bean mixture - slightly crossing over each strip to make it look like a mummy.

TIP: If you're not into scary stuff, don't cut the tortilla into strips. Instead just place the remaining tortillas over the halves like a quesadilla.

Bake the Enchiladas

Drizzle a little oil into the bottom of an baking sheet.

Carefully lay the mummy-quesadillas down on the baking sheet.

Bake on the top shelf of your oven until golden, 5-7 mins.


Once cooked, remove from the oven and plate it up. Use the reserved kidney beans to make two eyes on each mummy-quesadilla.
Serve with zesty creme fraiche and remaining coriander and lime wedges alongside.

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