Cheesy Chipotle Bean Quesadillas

Name: Cheesy Chipotle Bean Quesadillas with Avocado, Tomato and Rocket Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Mixed Beans; 2 Spring Onion; 60 Mature Cheddar Cheese; 20 Chipotle Paste; 30 Tomato Puree; 4 Super Soft Tortillas with Whole Wheat; 1 Avocado; 125 Baby Plum Tomatoes; 12 Balsamic Vinegar; 40 Wild Rocket; 1 Olive Oil for the Dressing

with Avocado, Tomato and Rocket Salad

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Tags:

Rapid

•Veggie

•Spicy

Allergens:

Milk

•Gluten

•Schwefeldioxide und Sulfite

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Mixed Beans

Spring Onion

Mature Cheddar Cheese

(Contains: Milk)

Chipotle Paste

Tomato Puree

Super Soft Tortillas with Whole Wheat

(Contains: Gluten)

Avocado

125

Baby Plum Tomatoes

Balsamic Vinegar

(Contains: Schwefeldioxide und Sulfite)

Wild Rocket

Not included in your delivery

Olive Oil for the Dressing

Nutritional information

Energy (kcal)700 kcal

Energy (kJ)2928 kJ

Fat36.4 g

of which saturates11.2 g

Carbohydrate57.1 g

of which sugars9 g

Protein27.6 g

Salt2.5 g

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

Utensils

•Bowl

•Chopping Board

•Spoon

•Grater

•Potato Masher

•Knife

•Grill Pan

•Spatula

•Large Bowl

•Plate

Instructions

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.