Cheesy Chipotle Bean Quesadillas

Cheesy Chipotle Bean Quesadillas

with Avocado, Tomato and Rocket Salad

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Preparation Time15 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Mixed Beans

2 unit(s)

Spring Onion

2 block(s)

Cheddar Cheese


1 sachet

Chipotle Paste

1 sachet

Tomato Puree

4 unit(s)

Wholemeal Tortilla


1 unit(s)


1 punnet(s)

Baby Plum Tomatoes

1 sachet

Balsamic Vinegar


1 tbsp

Olive Oil for the dressing

1 bag(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2795 kJ
Energy (kcal)668 kcal
Fat33.0 g
of which saturates11.0 g
Carbohydrate57 g
of which sugars10.0 g
Protein28 g
Salt2.61 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Potato Masher
Frying Pan
Instructionsarrow up iconarrow up icon
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Drain and rinse the mixed beans. Pop into a bowl and roughly mash with the back of a fork or a potato masher. Trim the spring onions then slice thinly. Grate the cheddar cheese. Add the spring onion, cheese, chipotle paste and tomato puree to the beans. Season with salt, pepper and a pinch of sugar. Mix well.


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. Heat a drizzle of oil in a large frying pan on medium-high heat.


When hot, carefully lay the quesadillas in the pan. Fry until golden, 2 mins each side. Turn carefully. Lightly press down on the tortillas with a spatula to ensure they stick together and brown nicely. TIP: You may have to do this in batches, adding a little more oil to the pan each time - just cover the cooked quesadillas with foil to keep warm.


While the quesadillas are frying, slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the insides onto a board. Roughly chop the avocado. Halve the tomatoes.


In a large bowl, combine the balsamic vinegar with the olive oil (see ingredients for amount). Season with salt and pepper. Add the rocket, tomatoes and avocado and toss gently.


Serve the quesadillas alongside plenty of rocket salad. Enjoy!