Mexican bean quesadillas

Mexican bean quesadillas

These quesadillas are stuffed with a smoky chipotle mix of beans, sweetcorn and melting cheese, and served with freshly mashed avocado. A real winner.

4 out of 5 stars(3) Rate this recipe
Vegetarian
  • Makes4
  • CourseMain meal
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

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Ingredients

  • 400g can essential Waitrose Mixed Bean Salad in Water, drained, rinsed
  • 4 tbsp frozen essential Waitrose Supersweet Sweetcorn
  • 2 tsp Approx - 1-2 tsp chipotle chilli paste
  • 2 tsp tomato purée
  • 1 tsp frozen Cooks’ Ingredients Chopped Coriander
  • 75g Cheddar cheese, grated
  • 1 Juice of lime
  • 4 corn or flour wraps
  • 2 tbsp Vegetable oil

TO SERVE

  • 1 small ripe avocado
  • 1 Juice of lime, plus lime wedges to serve
  • 2 salad onions, chopped

Method

  1. Place the drained beans and sweetcorn into a bowl and crush with a potato masher or fork. Mix in the chipotle paste, tomato purée, coriander and cheese. Season and add the lime juice, to taste.

  2. Spoon the bean mixture onto one half of each wrap. Fold the wraps, squashing them down to enclose the filling.

  3. Heat half of the oil in a large frying pan and fry the wraps, two at a time, for 1 minute, until golden brown and crisp. Carefully flip over and fry on the other side.

  4. Peel and mash the avocado with the lime juice and some seasoning. Cut each quesadilla into wedges and arrange on a plate with the mashed avocado. Scatter with the salad onions and serve.

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,716kJ/ 411kcals

Fat

25.1g

Saturated Fat

7.9g

Carbohydrates

31.4g

Sugars

4g

Fibre

4.1g

Protein

14.9g

Salt

1g

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