These quesadillas are stuffed with a smoky chipotle mix of beans, sweetcorn and melting cheese, and served with freshly mashed avocado. A real winner.
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Rate this recipe Makes 4 Course Main meal Prepare 10 mins Cook 5 mins Total time 15 mins Share Print
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Ingredients Method Nutrition 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 TO SERVE 1 small ripe avocado 1 Juice of lime, plus lime wedges to serve 2 salad onions, chopped Method
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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