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Mexican Recipes

Cheesy Bean Quesadillas

Cheesy Bean Quesadillas

Cheesy Bean Quesadillas

with Sweet Potato Wedges and Balsamic Rocket Salad

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

Tags:

Veggie

Allergens:

Mustard

•Celery

•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

1

Cajun Blackening

(Contains: Mustard)

10

Vegetable Stock Paste

(Contains: Celery)

150

Sweetcorn

60

Mature Cheddar Cheese

(Contains: Milk)

4

Plain Taco Tortillas

(Contains: Cereals containing gluten)

40

Wild Rocket

12

Balsamic Glaze

(Contains: Sulphites)

75

Soured Cream

(Contains: Milk)

Nutritional information

Energy (kJ)3438 kJ

Energy (kcal)822 kcal

Fat23.1 g

of which saturates12.8 g

Carbohydrate115.1 g

of which sugars29.2 g

Protein32.1 g

Salt3.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Potato Masher

•Medium Saucepan

•Grater

•Bowl

Instructions

Cook the Wedges

1

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

Chop the sweet potatoes into 2cm wide wedges (no need to peel). Pop them onto a large 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, 25-35 mins. Turn halfway through.

Prep the Bean Filling

2

Pop the kidney beans and their water into a saucepan, then crush them using a potato masher or the back of a fork. Stir in the Cajun blackening and veg stock paste.

Pop the pan on medium-high heat and cook, stirring, until thickened, 6-8 mins. Taste and season with salt and pepper if needed.

Bring on the Sweetcorn

3

Meanwhile, drain and rinse the sweetcorn. Grate the cheese.

When the beans are cooked and thickened, stir in the sweetcorn.

Make your Quesadillas

4

Lay the tortillas (2 per person) onto a lightly oiled baking tray and spoon the bean 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.

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

Dress the Rocket

5

When the wedges and quesadillas are nearly cooked, pop the rocket into a small bowl.

Drizzle with a little olive oil and toss to coat.

Serve

6

Share the quesadillas and wedges between your plates.

Serve the rocket alongside drizzled with the balsamic glaze. Add a dollop of soured cream for dipping.

Enjoy!

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