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Bean quesadillas with sweetcorn salsa recipe

1 rating

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
Vegetarian

Ingredients

2 tbsp vegetable oil
2 red onions, finely chopped
1 red pepper, deseeded and 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

If you don't have red onions, try using white, brown or spring onions

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