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    Courgette, refried bean and goats’ cheese quesadillas with pico de gallo

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    Courgette, refried bean and goats’ cheese quesadillas with pico de gallo

    Pico de gallo is a zingy Mexican salsa. If you’re short on time, use a can of refried beans rather than making your own.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Makes: 2


    2 essential Waitrose courgettes, thinly sliced diagonally

    11⁄2 tbsp essential Waitrose vegetable oil

    2 essential Waitrose onions, finely chopped

    400g can black beans, 
drained and rinsed

    3 essential Waitrose 
tomatoes, finely chopped

    1 essential Waitrose lime, juice

    handful coriander leaves, finely chopped

    4 essential Waitrose tortillas

    1 red chilli, finely sliced (deseeded, if liked)

    150g soft goats’ cheese (such as chèvre blanc), crumbled


    1 Preheat the oven to 220 ̊C, gas mark 8. On a baking tray, toss the courgette with 1 tbsp oil; season and roast for 20 minutes. Meanwhile, heat the remaining 1⁄2 tbsp oil in a saucepan and cook 1⁄2 the onion for about 5 minutes, until just turning golden. Tip in the beans and cook for 3-4 minutes more.

    2 Whizz the cooked beans and onion in a food processor with 2 tbsp water until smooth; season and set aside.
For the pico de gallo, mix the remaining onion with
the tomatoes, lime juice and coriander, season with salt and set aside.

    3 Spread the bean mix over 2 tortillas, scatter with
the courgette, chilli and goats’ cheese, then top each with another tortilla. Heat a frying pan over a high heat and cook the quesadillas for 1-2 minutes on each side, until golden. Slice and serve with the pico de gallo.

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