Mexican bean quesadillas

Name: Mexican bean quesadillas
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 400 g 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; 75 g Cheddar cheese, grated; 1 Juice of lime; 4 corn or flour wraps; 2 tbsp Vegetable oil

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(4) Rate this recipe

Vegetarian

Makes4
CourseMain meal
Prepare10 mins
Cook5 mins
Total time15 mins

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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

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

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