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Chilli Bean Quesadillas
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Chilli Bean Quesadillas

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.

Makes 4 - 6
Prep Time 15 mins
Cook Time 25 mins
A Little More Effort
Ingredients
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
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 StyleTomatoes are diced and blended, then seasoned for an authentic Mexican flavour.

Method
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.
Tips
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.
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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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