with Tomato & Rocket Salad and Soured Cream
Sandwiched together with a refried bean style filling and plenty of cheese, these Cheesy Chipotle Bean Quesadillas are a Mexican inspired favourite laden with smoky chipotle flavour.
Allergens
Utensils
Tags
Mixed Beans
1 carton(s)
Mature Cheddar Cheese
70 grams
Chipotle Paste
20 grams
Smoky Base Paste
1 sachet(s)
Tomato Puree
30 grams
Super Soft Tortillas with Whole Wheat
4.002 unit(s)
Baby Plum Tomatoes
125 grams
Balsamic Vinegar
12 milliliter(s)
Wild Rocket
40 grams
Soured Cream
75 grams
Honey
1 tbsp
Olive Oil for the Dressing
0.5 tbsp
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Drain and rinse the mixed beans in a sieve. Pop into a bowl and roughly mash with the back of a fork or a potato masher.
c) Grate the Cheddar cheese.
a) Add the cheese, chipotle paste (add less if you'd prefer things milder), smoky base paste, tomato puree and honey (see pantry for amount) to the beans.
b) Season with salt and pepper. Mix well.
a) Lay the tortillas (2 per person) onto a lightly oiled baking tray and spoon the bean mixture onto one half of each one.
b) Fold the other side of the tortilla over to make a semi-circle. Press down to keep together.
a) Rub a little oil over the top of each quesadilla.
b) Bake on the top shelf of your oven until golden, 8-12 mins.
a) Meanwhile, halve the baby plum tomatoes.
b) In a large bowl, mix together the balsamic vinegar and olive oil for the dressing (see pantry for amount).
c) Season with salt and pepper, then add the tomatoes to the dressing and set aside.
a) When the quesadillas are ready, share between your plates.
b) Add the rocket to the tomato bowl and toss together.
c) Serve your cheesy chipotle quesadillas with the salad and a dollop of soured cream.
Enjoy!
2624
kJ
Energy (kJ)
627
kcal
Energy (kcal)
28.2
g
Fat
13.4
g
of which saturates
58.9
g
Carbohydrate
14.8
g
of which sugars
5.1
g
Dietary Fibre
26.1
g
Protein
2.94
g
Salt
with Tomato & Rocket Salad and Soured Cream
with Tomato & Rocket Salad and Soured Cream
with Tomato & Rocket Salad and Soured Cream
with Bell Pepper and Garlic Ciabatta Dippers
