Bean quesadillas with sweetcorn salsa recipe
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
- 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
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Shop ingredientsEach serving contains
- Energy
- 3525kJ 841.0kcal
- Fat
- 47g
- Saturates
- 18g
- Salt
- 2.8g
- Sugars
- 20g
of the Reference intake
Carbohydrate 91.5gProtein 30.1gFibre 13.6g
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- 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
