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Bean quesadillas

Serve these spicy bean, sweetcorn and cheese quesadillas for a wholesome, meat-free meal.

Serves 4

Prep Time 10 min

Cooking Time 20 min

Ingredients

  • Cooking oil spray
  • 2tsp Cajun spice mix
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1 red pepper, finely chopped
  • 1 celery stick, finely chopped
  • 198g tin sweetcorn in water, drained
  • 200g tin reduced sugar and salt baked beans
  • 8 small tortilla wraps
  • 75g reduced-fat mature cheese, grated
  • 30g rocket
  • 4 tomatoes, diced
  • 1 ripe large avocado, diced
  • Lime halves, to serve

Method

  1. Spray a non-stick frying pan with oil and set over a medium heat. Add the spice mix, onion, garlic, pepper and celery and cook for 3–4 min until soft.
  2. Add the sweetcorn and baked beans to the pan and cook for another 2–3 min until the sauce thickens.
  3. Heat another non-stick frying pan. Spray 1 side of each wrap with oil. Put 1 wrap in the pan, oil-side down, and spoon over a quarter of the bean mixture. Scatter with a quarter of the cheese, then top with another wrap, oil side facing up. Cook for 1–2 min until golden, then turn over and cook for 1 min more. Transfer to a plate and keep warm, then repeat the process three more times with the remaining ingredients.
  4. Add the sweetcorn and baked beans to the pan and cook for another 2–3 min until the sauce thickens.
  5. Cut the quesadillas into quarters and put 4 quarters on each plate. Top with the rocket, tomato and avocado, then serve with lime halves on the side.

Nutrition per serving

Read more on how we calculate nutrition.
472kcal 18.3g 15.6g 4.4g 10.4g 13.5g 2.2g 310mg 67.2g 3.2mg

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