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Cheesy Chorizo Chipotle Bean Quesadillas

Cheesy Chorizo Chipotle Bean Quesadillas

with Avocado, Tomato and Rocket Salad

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We love good Cheesy Chorizo Chipotle Bean Quesadillas with Avocado & Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:MilkCereals containing glutenSulphites

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 conflict 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 Time15 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Mixed Beans

2 unit(s)

Spring Onion

2 pack(s)

Mature Cheddar Cheese


1 sachet

Chipotle Paste

1 sachet

Tomato Puree

90 grams


4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

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
per serving
per 100g
Energy (kJ)3740 kJ
Energy (kcal)894 kcal
Fat53.0 g
of which saturates17.0 g
Carbohydrate58 g
of which sugars9.0 g
Protein39 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Drain and rinse the mixed beans. b) Pop into a bowl and roughly mash with the back of a fork or a potato masher. c) Trim the spring onions then slice thinly. d) Grate the Cheddar cheese. e) Add the spring onion, cheese, chipotle paste and tomato puree to the beans. f) Season with salt, pepper and a pinch of sugar. Mix well. g) Heat a drizzle of oil in a frying pan on high heat. Add the chorizo to the pan,stir fry until starting to crisp for 2-3 mins. h) Once cooked remove the chorizo and stir into the bean mixture.


a) Lay the tortillas out on a board. b) 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. c) Wash out the frying pan used for the chorizo, pop back on the heat with a drizzle of oil.


a) When hot, carefully lay the quesadillas in the pan. Fry until golden, 2 mins each side. Turn carefully. b) 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.


a) 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. b) Halve the tomatoes.


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


a) Serve the quesadillas alongside plenty of rocket salad. Enjoy!