User Review
5 (3 votes)

Bean, pepper & rocket quesadillas

Serves 4

Prep Time 10 min

Cooking Time 20 min


  • Cooking oil spray
  • 2 peppers, diced
  • 400g tin kidney beans in water, rinsed and drained
  • 100g frozen sweetcorn, thawed
  • 1tbsp Mexican seasoning
  • 8 flour tortillas
  • 125g reduced-fat cheese, grated
  • 70g rocket
  • 4tbsp 2% fat Greek yogurt, to serve


  1. Spray a non-stick frying pan with oil and set over a medium-high heat. Stir-fry the peppers for 5 min or until softened. Add the beans, sweetcorn and Mexican seasoning and heat through.
  2. Lay 4 of the tortillas on a work surface, then scatter an eighth of the grated cheese over each. Divide the bean mixture among them, then scatter over a little of the rocket and the rest of the cheese. Top with the remaining 4 tortillas and press down firmly.
  3. Spray a clean non-stick frying pan with oil and set over a medium heat. Carefully add a quesadilla and cook for 1–2 min on each side until golden. Transfer to a board and cover with a clean tea towel,. Repeat with the remaining quesadillas.
  4. Cut each quesadilla into 4 triangles, then serve with the remaining rocket and the Greek yogurt.

Nutrition per serving

Read more on how we calculate nutrition.
427 26.3g 8.5g 4.2g 8.3g 8.4g 1.6g 469mg 64.3g 3.3mg

Leave us a comment...

Extreme makeover recipes

More Recipes

Saved to your recipes.

Saved to your articles.

Saved to your diets.