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Cheesy Bean Quesadillas
Cheesy Bean Quesadillas

Cheesy Bean Quesadillas

with Sweet Potato Wedges and Balsamic Rocket Salad

Our Cheesy Bean Quesadillas is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Milk
Cereals containing gluten
Sulphites

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.

Total40 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

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)

Nutritional information

Energy (kcal)810 kcal
Energy (kJ)3391 kJ
Fat24 g
of which saturates13 g
Carbohydrate113 g
of which sugars25 g
Protein24 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Large Bowl
Sieve
Grater
Potato Masher
Bowl

Instructions

Cook the Wedges
1

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.

Prep the Filling
2

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.

Make the Quesadillas
3

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, 8-12 mins.

Take it Easy
4

Whilst the quesadillas and wedges bake, have a little tidy or put your feet up.

Dress the Rocket
5

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.

Time to Serve
6

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!

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