Chipotle Bean Quesadillas
with tomato salsa and cooling creme fraiche
These veggie quesadillas are spicy, beany and deliciously cheesy. Above all else though, they're super easy. The perfect meal if you're looking for something healthy, fresh, and ready in 35 minutes or less.
Tags:
Veggie
•Spicy
Allergens:
Milk
•Soya
•Wheat
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Red Kidney Beans
50 grams
Grated Cheese
(Contains Milk)
2 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
8 unit(s)
Tortilla
(Contains Wheat)
2 unit(s)
Tomato
110 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Carrot
2 sachet(s)
Mexican Style Spice Mix
2 unit(s)
Shallot
1 unit(s)
Lime
Not included in your delivery
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3793 kJ
Energy (kcal)907 kcal
Fat41.6 g
of which saturates20.7 g
Carbohydrate100.2 g
of which sugars17.5 g
Dietary Fiber11.7 g
Protein33.4 g
Cholesterol0 mg
Salt3.98 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
Instructions
1
- Drain and rinse the beans. Cut the tomatoes into 2cm chunks. Quarter the lime.
- Halve, peel and finely chop the shallot. Trim and grate the carrot (no need to peel).
- Place a pan over medium-high heat with a drizzle of oil.
- Add the beans and carrot and cook until warmed, 2-3 mins. Mash the beans with a fork.
- Stir in chipotle paste, Mexican spice and half the shallot. Season to taste with salt, pepper, ¼ tsp sugar (double for 4p) and lime juice.
2
- Lay the tortillas out on a board.
- Spread a little of the bean mixture over one-half of each, leaving a small border around the edge.
- Top each with a sprinkling of the cheese.
- Fold the tortillas in half to make semicircles.
3
- Return the pan to medium-high heat with a drizzle of oil.
- When hot, carefully place the folded quesadillas into the pan.
- Fry until golden, 1-2 mins each side. Turn carefully.
- Lightly press down on each one with a spatula to ensure they stick together and brown nicely.
TIP: You might have to do this in batches. Add more oil to the pan as needed and cover cooked quesadillas with foil to keep warm.
4
- Meanwhile, mix the diced tomatoes with the remaining shallot and 1 tbsp oil (double for 4p) in a large bowl.
- Season with salt and pepper.
- Dish up the quesadillas with the tomato salsa and creme fraiche.
- Serve remaining lime wedges alongside.
