Go to all recipes
Bean quesadillas

Bean quesadillas


A Mexican classic that’s just as tasty cold and eaten on the go

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2580kj 614kcal
  • Fat
    Med 29%
  • Saturates
    High 42%
  • Sugar
    Low 29%
  • Salt
    High 29%

% of adult’s reference intake | Carbohydrates per serving : 76g


  • 1/2 tbsp sunflower oil, plus extra for greasing
  • 1/2 onion, finely chopped
  • 1/2 red pepper, deseeded and finely chopped
  • 1 clove garlic, crushed
  • 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tsp tomato purée
  • 1/2 x 400g can kidney beans, drained and rinsed
  • Handful Co-op baby spinach
  • 4 wholemeal tortilla wraps
  • 4 tbsp Co-op fresh tomato salsa
  • 45g Co-op Irresistible Somerset vintage Cheddar, grated


  1. Heat the oil in a large frying pan and cook the onion over a medium heat for 5 mins
  2. Add the pepper and cook for another 5 mins, until softened, then add the garlic and spices and cook for 1-2 mins more
  3. Stir in the tomato purée, kidney beans and 100ml water
  4. Simmer until the liquid is absorbed, then mash with a fork
  5. Stir in the spinach, season and take off the heat
  6. Lay a tortilla on a board and spread over half the bean mix almost to the edge
  7. Add half the salsa and half the cheese, then top with a second tortilla
  8. Repeat to make a second quesadilla
  9. Grease a large frying pan with a little oil
  10. Cook the quesadillas one at a time over a medium heat, for 2-3 mins on each side, until lightly toasted
  11. Serve cut into wedges

Explore more recipes