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Short-Cut Cheesy Bean Quesadillas with Chipotle Sour Cream & Salsa

Red kidney beans and charred corn unite to make a hearty and delicious filling for these quesadillas. Simply spoon the filling onto tortillas and fold them in half, then sprinkle with cheese and bake. Easy cheesy dinner coming right up!

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Veggie Climate Superstar Spicy New Quick Prep eat-less-meat
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 corn kernels
  • 1 bag pre-chopped onion
  • 1 packet tomato paste
  • 1 packet garlic paste
  • 0.5 cups water
  • 6 mini flour tortillas
  • 1 cucumber
  • 1 tomato
  • white wine vinegar
  • 1 packet mild chipotle sauce
  • 1 packet light sour cream
  • 1 packet red kidney beans
  • 1 sachet mexican fiesta spice blend
  • 1 packet cheddar cheese
  • olive oil
  • 2 corn kernels
  • 1 bag pre-chopped onion
  • 2 packets tomato paste
  • 2 packets garlic paste
  • 1 cup water
  • 12 mini flour tortillas
  • 2 cucumbers
  • 2 tomatoes
  • white wine vinegar
  • 2 packets mild chipotle sauce
  • 1 packet light sour cream
  • 2 packets red kidney beans
  • 2 sachets mexican fiesta spice blend
  • 1 packet cheddar cheese

Instructions

  1. • Preheat oven to 220°C/200°C fan-forced.
    • Drain corn kernels.
    • Drain and rinse red kidney beans.
  2. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook corn, pre-chopped onion and red kidney beans until softened, 4-5 minutes.
    • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Reduce heat to medium-high, then add a drizzle more olive oil (if needed), tomato paste, garlic paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute.
    • Add the water and stir to combine. Simmer until thickened, 1-2 minutes. Season with salt and pepper.
  3. • Arrange mini flourtortillas on a lined oven tray. Divide the bean mixture among the tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese.
    • Fold the other half of each tortilla over to close and press down gently with a spatula. Brush with a drizzle of olive oil (or spray with olive oil spray).
    • Bake the quesadillas until the cheese is melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.
    TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
  4. • While the quesadillas are baking, roughly chop cucumber and tomato.
    • In a medium bowl, combine cucumber, tomato and a drizzle of olive oil and white wine vinegar. Season to taste
    • In a small bowl, combine the mild chipotle sauce and light sour cream.
    • Divide the quesadillas between plates. Serve with chipotle sour cream and salsa. Enjoy!