Cheesy Chipotle 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.
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.
Ingredients
1 carton(s)
Mixed Beans
70 grams
Mature Cheddar Cheese
(Contains: Milk)
20 grams
Chipotle Paste
1 sachet(s)
Smoky Base Paste
30 grams
Tomato Puree
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains: Wheat, 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 May contain traces of: Milk)
Not included in your delivery
1 tbsp
Honey
½ tbsp
Olive Oil for the Dressing
Utensils
Cooking Instructions and Tips
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) 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.
c) Grate the Cheddar cheese.
a) Add the cheese, chipotle paste (add less if you'd prefer things milder), smoky base paste, tomato puree and honey (see pantry for amount) to the beans.
b) Season with salt and pepper. Mix well.
a) Lay the tortillas (2 per person) onto a lightly oiled baking tray 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.
a) Rub a little oil over the top of each quesadilla.
b) Bake on the top shelf of your oven until golden, 8-12 mins.
a) Meanwhile, halve the baby plum 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 to the dressing and set aside.
a) When the quesadillas are ready, share between your plates.
b) Add the rocket to the tomato bowl and toss together.
c) Serve your cheesy chipotle quesadillas with the salad and a dollop of soured cream.
Enjoy!
