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Beef and Beany Quesadillas

Beef and Beany Quesadillas

with Tomato and Baby Gem Salad

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This delicious Beef and Beany Quesadillas has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedSpicy
Allergens:MilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

60 grams

Monterey Jack Cheese


2 unit(s)


½ pack(s)

Kidney Beans

120 grams

Beef Mince

1 sachet

Tomato Puree

1 sachet

Chipotle Paste

10 grams

Beef Stock Paste

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

Not included in your delivery

75 milliliter(s)


1 tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2566 kJ
Energy (kcal)613 kcal
Fat28.0 g
of which saturates13.0 g
Carbohydrate55 g
of which sugars9.0 g
Protein32 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Halve the baby plum tomatoes. Trim the baby gem then separate the leaves and keep to one side. Pop the tomatoes into a bowl, drizzle with oil and season with salt and pepper. Set aside. Grate the cheese. Peel and grate the garlic (or use a garlic press).


Drain and rinse the kidney beans in a sieve (see ingredients for amount, but use them all if you like beans!). Pop into a bowl and roughly mash with the back of a fork or a potato masher. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the beef mince and season with salt and pepper. Fry until browned, 5-6 mins, breaking it up with a spoon as it cooks. Drain and discard any excess fat. IMPORTANT: Wash your hands after handling raw mince.


Once the mince is browned, add the garlic, tomato puree, crushed kidney beans and chipotle paste (careful, it's hot - add less if you don't like heat). Stir and cook for 1 min. Add the water for the beef, sugar (see ingredients for both amounts) and the beef stock paste then bring to the boil. Simmer, stirring frequently, until the mixture has thickened, 2-3 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.


Taste the filling and add salt and pepper if you feel it needs it. Lay the tortillas onto a baking tray and spoon the filling onto one half of each one. Top with the cheese. Fold the other side over to make a semi-circle. Press down to keep together. Transfer to a lightly oiled baking tray. TIP: Use two baking trays if necessary. Drizzle over a little oil and bake on the middle shelf of your oven until golden, 8-12 mins.


Meanwhile, add the baby gem leaves to the tomatoes and toss together.


When everything is ready, serve the quesadillas on plates with the salad alongside. Enjoy!