Cheesy Chipotle Bean Quesadillas
with Tomato & Rocket Salad and Soured Cream
Looking for a quick and tasty midweek dinner option? Try cooking up our Cheesy Chipotle Bean Quesadillas in just 20 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Black Beans
60
Mature Cheddar Cheese
(Contains Milk)
20
Chipotle Paste
1
Ground Cumin
30
Tomato Puree
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
125
Baby Plum Tomatoes
12
Balsamic Vinegar
(Contains Sulphites)
40
Wild Rocket
75
Soured Cream
(Contains Milk)
Not included in your delivery
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Drain and rinse the black beans in a sieve. Pop into a bowl and roughly mash with the back of a fork or a potato masher.
b) Grate the cheese.
a) Add the cheese, chipotle paste, ground cumin and tomato puree to the beans (add less chipotle if you'd prefer things milder).
b) Season with salt, pepper and a pinch of sugar (if you have any). Mix well.
a) Lay the tortillas (2 per person) onto a board and spoon the bean mix onto one half of each one.
b) Fold the other side over to make a semi-circle. Press down to keep together.
c) Heat a drizzle of oil in a large frying pan on medium-high heat.
a) When the pan is hot, carefully lay in the quesadillas. Fry until golden, 2 mins each side. Turn carefully and adjust the heat as needed.
b) Lightly press down on the quesadillas with a spatula to ensure they stick together and brown nicely. TIP: You may have to do this in batches, adding a little more oil to the pan each time.
c) Once cooked, cover the quesadillas with foil to keep warm.
a) Meanwhile, halve the 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.
d) Toss gently and set aside.
a) When the quesadillas are ready, share between your plates.
b) Add the rocket to the dressing bowl and toss together with the tomatoes.
c) Serve your quesadillas with the rocket salad and a dollop of soured cream. Enjoy!
