Cheesy Chipotle Chorizo and Bean Quesadillas
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Cheesy Chipotle Chorizo and Bean Quesadillas

Cheesy Chipotle Chorizo and Bean Quesadillas

with Tomato & Rocket Salad and Soured Cream

Sandwiched together with a refried bean style filling and plenty of cheese, these Cheesy Chipotle Bean Quesadillas are a Mexican inspired favourite laden with smoky chipotle flavour.

Cereals 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 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.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

1 carton(s)

Mixed Beans

60 grams

Mature Cheddar Cheese

(Contains Milk)

2 unit(s)

Garlic Clove

20 grams

Chipotle Paste

1 sachet(s)

Central American Style Spice Mix

30 grams

Tomato Puree

4 unit(s)

Super Soft Tortillas with Whole Wheat

(Contains Cereals containing gluten)

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

40 grams

Wild Rocket

75 grams

Soured Cream

(Contains Milk)

90 grams

Diced Chorizo

Not included in your delivery

1 tbsp


1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3387 kJ
Energy (kcal)809 kcal
Fat44.5 g
of which saturates18.6 g
Carbohydrate60.1 g
of which sugars16.2 g
Protein36.7 g
Salt4.97 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Box Grater
Chopping Board
Large Frying Pan
Aluminum Foil
Large Bowl



a) Drain and rinse the mixed beans in a sieve. Pop into a bowl and roughly mash with the back of a fork or a potato masher.

b) Grate the Cheddar cheese. 

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


a) Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

b) Once the chorizo is browned, add it along with the cheese, chipotle paste (add less if you'd prefer things milder), garlic, Central American style spice mix, tomato puree and honey (see pantry for amount) to the beans.

c) Season with salt and pepper. Mix well.


a) Lay the tortillas (2 per person) onto a board and spoon the bean mixture onto one half of each one.

b) Fold the other side of the tortilla over to make a semi-circle. Press down to keep together.

c) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.


a) When the oil is hot, carefully lay in the quesadillas. Fry until golden, 2 mins each side. Turn carefully and adjust the heat as needed. TIP: You may have to do this in batches, adding a little more oil to the pan each time.

b) Lightly press down on the quesadillas with a spatula to ensure they stick together and brown nicely. 

c) Once cooked, transfer the quesadillas to a plate and cover with foil to keep warm.


a) Meanwhile, halve the tomatoes.

b) In a large bowl, mix together the balsamic vinegar and olive oil for the dressing (see pantry for amount).

c) Season with salt and pepper, then add the tomatoes.

d) Toss gently and set aside.


a) When the quesadillas are ready, share between your plates.

b) Add the rocket to the bowl of dressing and toss together with the tomatoes.

c) Serve your cheesy chipotle quesadillas with the rocket salad and a dollop of soured cream.



Step 2 MOD: If you’re adding chorizo, heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry, 3-4 mins. Once browned, add it to the bean mixture and continue as instructed.


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