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Chilli Bean Quesadillas
Chilli Bean Quesadillas

Chilli Bean Quesadillas

1 Review(s)
Cook Minutes 40 Min
Prep : 15 mins Cook: 25 mins DIFF : A Little More Effort
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Make tonight Mexican night with these tasty Quesadillas. Cook the filling with your favourite chilli beans and your choice of meat or vegetables and serve with our delicious salsa.

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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 small onion, diced
½ red capsicum, deseeded and diced
1 clove garlic, crushed
300 g lean beef mince
1 tsp Gregg's Ground Cumin
420 g can Wattie’s Medium Salsa Chilli Beans
420 g 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
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How do I make it ?
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Step 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.
Step 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.
Step 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.
Step 4
Tomato Salsa:
Step 5
Mix together tomatoes, red onion, lemon juice and parsley. Set aside.
Kraft Kitchen Tips!
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To increase the vegetables add grated carrot when adding the chilli beans and tomatoes.
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The quesadillas can be cooked in a sandwich press if wished.
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Add a diced avocado to the tomato salsa if wished.
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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.
  • Made With
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    Salsa Chilli Beans

    Large and small red kidney beans are combined with corn and added to a thick and rich blend of tomatoes, onion, garlic and chilli powder. This delicious medium heat is suitable for those looking for something a little spicy! No added colours, flavours or preservatives.
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    Mexican Style Tomatoes

    Ripened on the vine under the Hawke’s Bay sun, Wattie’s Mexican Style Tomatoes are diced and blended, then seasoned for an authentic Mexican flavour.
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