Chilli Bean Quesadillas

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Chilli Bean Quesadillas
Serves 4 - 6 Prep Time 15 mins Cook Time 25 mins A Little More Effort


  • 1 small onion, diced
  • ½ red capsicum, deseeded and diced
  • 1 clove garlic, crushed
  • 300g lean beef mince
  • 1 tsp Gregg's Ground Cumin
  • 420g can Wattie’s Medium Salsa Chilli Beans
  • 420g can Wattie’s Mexican Style Tomatoes
  • Handful fresh parsley or coriander leaves, chopped (optional)
  • 6 regular flour tortilla
  • 1 cup grated low-fat cheddar cheese
  • Tomato Salsa:
  • 2 medium tomatos, diced
  • ½ small red onion, diced
  • 1 Tbsp lemon or lime juice
  • Handful fresh parsley leaves, chopped


  1. Heat a dash of oil in a frying pan. Add onion, red capsicum and garlic and sauté over a low heat until the vegetables soften. Increase the heat and add the mince. Continue to cooking to brown the mince breaking it up with a fork if necessary. Add Gregg’s Ground Cumin.
  2. Reduce the heat. Add Wattie’s Medium Salas Chilli Beans and Wattie’s Mexican Style Tomatoes. Stir to mix. Continue cooking, stirring regularly over a medium to high heat for 15 – 20 minutes, until mince is cooked and sauce is thick. Remove from the heat. The cooked mixture should be very thick – too thin and the filling will run out of the tortilla. You should have about 3 cups of mixture. Stir through parsley or coriander if wished.
  3. Brush a little oil on the base of a frying pan or crepe pan, large enough to fit the tortilla. Place a tortilla into the pan. Spread about ½ a cup of the hot mince and bean filling over one half of the tortilla. Sprinkle with grated cheese and fold the other half over to enclose the filling. Cook for 2-3 minutes over a medium heat and then carefully turn the quesadilla and continue cooking until the quesadilla is golden, crispy and hot. Repeat with the remaining tortilla. Cut into wedges. Serve with a fresh tomato salsa on the side and salad greens.

Tomato Salsa:

Mix together tomatoes, red onion, lemon juice and parsley. Set aside.


  • To increase the vegetables add grated carrot when adding the chilli beans and tomatoes.
  • The quesadillas can be cooked in a sandwich press if wished.
  • Add a diced avocado to the tomato salsa if wished.
  • Cooked filling can be cooled and frozen in an airtight container. Thaw in the refrigerator and reheat before preparing the Quesadillas. Can be frozen for up to 1 month.

Swap it out

  • Replace beef mince with chicken or pork mince if wished.
  • Replace red capsicum with a chopped courgette if wished, adding with the chilli beans and Mexican tomatoes.
  • To make this vegetarian omit the meat and check that the cheese is made with vegetarian rennet. Noble which is a reduced fat cheese is suitable for vegetarians.