Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Bean quesadillas with sweetcorn salsa recipe

0 ratings

Serve up a Mexican feast with this vegetarian bean quesadillas recipe. Fry tortillas filled with spicy taco beans, BBQ sauce, peppers and plenty of melting cheese, then spoon over a quick sweetcorn salsa and a dollop of cooling soured cream. See method

Serves 4
10 mins to prepare and 30 mins to cook
841 calories / serving

Ingredients

2 tbsp vegetable oil
2 red onions, finely chopped
395g tin taco mixed beans in spicy tomato sauce
2 tbsp BBQ sauce
325g tin Grower’s Harvest sweetcorn, drained
15g fresh coriander, finely chopped
2 salad tomatoes, finely chopped
1 lime, juiced
8 plain tortilla wraps
170g mature Cheddar, coarsely grated
150ml soured cream

Each serving contains

Energy
3525kj
841kcal 42%
Fat
47g 53%
Saturates
18g 89%
Sugars
20g 22%
Salt
2.8g 46%

of the reference intake
Carbohydrate 91.5g Protein 30.1g Fibre 13.6g

Method

Heat 1 tbsp oil in a nonstick frying pan over a high heat. Fry the onions and pepper, stirring occasionally, for 6-8 mins until softened. Transfer to a bowl and mix with the taco beans and BBQ sauce.
Tip the sweetcorn into a bowl and mix with half the coriander, the tomatoes and lime juice and season well. Set aside.
Heat a frying pan over a medium heat. Place 1 tortilla in the pan and top with a quarter each of the bean mix, cheese and remaining coriander. Top with a second tortilla and fry for 1-2 mins until the base is crisp. Using a spatula, carefully flip the quesadilla and fry for a further 1-2 mins until piping hot and the cheese has melted. Transfer to a plate and keep warm while you repeat with the remaining tortillas.
Cut the quesadillas into triangles and serve with the sweetcorn salsa and soured cream on the side.

See more Mexican recipes