Cheesy Bean Quesadilla
with Sweet Potato Wedges & Balsamic Glazed Rocket Salad
- Milk
- Cereals containing gluten
- Sulphites
This HelloFresh recipe of Cheesy Bean Quesadilla is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day?
Ingredients
2
Sweet Potato
1
Red Kidney Beans
150
Sweetcorn
60
Monterey Jack Cheese
(Contains: Milk)
20
Chipotle Paste
4
Plain Taco Tortillas
(Contains: Cereals containing gluten)
40
Wild Rocket
12
Balsamic Glaze
(Contains: Sulphites)
75
Soured Cream
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 25-30 mins. Turn halfway through.
Drain and rinse the kidney beans in a sieve. Pop the beans into a large bowl and crush them with a potato masher or the back of a fork. Drain and rinse the sweetcorn and add into the bowl with the beans. Grate the Monterey Jack and pop it into the bowl along with the chipotle paste. Season to taste with salt and pepper and mix well until combined.
Lay the tortillas out on a board. Spread a little of the bean mix over half of each, leaving a small border round the edge, then fold the tortillas in half to make half moon shapes. Pop each quesadilla onto a baking tray, drizzle with oil and bake on the top shelf of your oven until golden and crisp and the cheese has melted, 10-12 mins.
Whilst the quesadillas and wedges bake, have a little tidy or put your feet up.
When the wedges and quesadillas are nearly cooked, pop the rocket into a small bowl and drizzle with a little olive oil. Mix well to dress.
Share the quesadillas and wedges between your plates. Share the rocket alongside and drizzle over the balsamic glaze. Dollop the soured cream on the side for dipping. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chipotle and cheese filling delivers a satisfying, well-seasoned taste, though some find the bean mix a little mild and would welcome more seasoning or a stronger cheese.
- Ease of prep: This is a straightforward recipe that comes together quickly, and many found it easier than expected.
- Suggestions: Drain the kidney beans thoroughly and avoid using the liquid from the tin, as this can make the filling watery and cause it to spill out during baking. Adding extra chipotle paste, spring onion, coriander, or diced peppers can help boost flavour in the filling.
- Next-day meals: The recipe makes generous portions, and leftover bean mix or whole quesadillas keep well for lunch the next day.
- Portions: The recipe yields enough for up to six quesadillas, which several people found more than enough for two, making it great value if you enjoy leftovers.
- Sweet potatoes: The wedges may need a little longer in the oven than the recipe suggests, so keep an eye on them and allow extra time if needed.
