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Beef and Beany Quesadillas
Beef and Beany Quesadillas

Beef and Beany Quesadillas

with Pepper and Baby Leaf Salad

Recipe Development Team
Recipe Development TeamPublished on December 13, 2022

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

Tags:
WeightWatchers
Spicy
Allergens:
Milk
Cereals containing gluten

The quantities provided above are averages only.

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 war 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.

Total30 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

(May contain traces of: Celery)

2

Medium Tomato

45

Mature Cheddar Cheese

(Contains: Milk)

2

Garlic Clove**

½

Red Kidney Beans

120

British Beef Mince

30

Tomato Puree

1

Mexican Style Spice Mix

10

Beef Stock Paste

4

Super Soft Tortillas with Whole Wheat

(Contains: Cereals containing gluten)

50

Baby Leaf Mix

Not included in your delivery

½

Sugar

75

Water for the Beef

Nutritional information

Energy (kJ)2358 kJ
Energy (kcal)564 kcal
Fat23.9 g
of which saturates10.2 g
Carbohydrate52.6 g
of which sugars12.1 g
Protein32.3 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Garlic Press
Grater
Pan
Sieve
Potato Masher
Baking Tray

Cooking Instructions and Tips

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the pepper and discard the core and seeds. Chop into 1cm chunks.

Cut the tomatoes into 1cm pieces. Pop them into a bowl, drizzle with olive oil and season with salt and pepper. Set aside. 

Grate the cheese. Peel and grate the garlic (or use a garlic press).

Bring on the Beef
2

Drain and rinse the kidney beans in a sieve (see ingredients for amount, but use them all if you like beans!).

Pop them into a bowl and roughly mash with the back of a fork. 

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the beef mince and pepper, then season with salt and pepper.

Fry until the mince is browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Spice Things Up
3

Once the mince is browned, stir in the garlic, tomato puree and Mexican style spice mix. Fry for 1 min.

Add the crushed kidney beans, beef stock paste, sugar and water for the beef (see pantry for both amounts), then bring to the boil. 

Simmer, stirring frequently, until thickened, 2-3 mins. Taste and add salt and pepper if needed.

Assemble your Quesadillas
4

Lay the tortillas onto a lightly oiled 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. TIP: Use two baking trays if necessary.

Rub a little oil over the top of each one and bake on the top shelf of your oven until golden, 8-12 mins.

Salad Time
5

Just before you're ready to serve, add the baby leaf salad to the tomatoes and toss together.

Serve
6

When everything's ready, transfer your beef and bean quesadillas to your plates.

Serve with the salad alongside.

Enjoy!

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