Tex-Mex Chorizo & White Bean Quesadillas

Name: Tex-Mex Chorizo & White Bean Quesadillas with Cherry Tomato Salsa & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Brown Onion; 1 packet Cannellini Beans; 1 Carrot; 1 packet Cheddar Cheese; 250 g Mild Chorizo; 1 packet Coriander; 1 packet Mild Chipotle Sauce; 6 Mini Flour Tortillas; 1 sachet Tex-Mex Spice Blend; 1 Snacking Tomatoes; 1 packet Light Sour Cream; 1 drizzle olive oil; ⅓ cup Water; 1 drizzle white wine vinegar

with Cherry Tomato Salsa & Sour Cream

Recipe Development TeamUpdated on April 03, 2026

Get up to $230 off

Calories

983 kcal

Protein

46.5g protein

Preparation Time

30 minutes

Difficulty

Easy

Pre-Prepped

Allergens:

Milk
Soy
Gluten
Wheat
Soy
May contain traces of allergens
Milk
Sulphites
Gluten
Wheat

Cheesy chorizo and butter bean goodness is loaded into soft tortilla wraps perfect for devouring in as few bites as possible. These handheld parcels are so good, that they will go down in the history books!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Brown Onion

1 packet

Cannellini Beans

Carrot

1 packet

Cheddar Cheese

(Contains: Milk;)

250 g

Mild Chorizo

(May be present: Soy, Milk, Sulphites.)

1 packet

Coriander

1 packet

Mild Chipotle Sauce

(Contains: Soy;)

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 sachet

Tex-Mex Spice Blend

(May be present: Gluten, Soy, Wheat.)

Snacking Tomatoes

1 packet

Light Sour Cream

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

⅓ cup

Water

1 drizzle

white wine vinegar

Nutritional Values

Calories983 kcal

Energy (kJ)4110 kJ

Fat52.3 g

of which saturates22.2 g

Carbohydrate73.3 g

of which sugars19.2 g

Dietary Fibre21.2 g

Protein46.5 g

Sodium2820 mg

Potassium90.7 mg

Calcium5.3 mg

Iron0.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced.
• Cut mild chorizo into thin half-moons.
• Finely chop carrot and brown onion (see ingredients).
• Drain and rinse cannellini beans (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and onion until golden, 4-5 minutes.
• Add Tex-Mex spice blend and cook until fragrant, 1 minute. Add beans, mild chipotle sauce, carrot and the water, then cook until softened and starting to break down, 3-4 minutes. Season to taste with salt and pepper.

• Arrange mini flour tortillas over a lined oven tray.
• Spoon chorizo filling onto one half of each tortilla, then top with Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula. Brush (or spray) with olive oil. Season with salt and pepper.
• Bake quesadillas until cheese is melted and tortillas are golden, 8-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas.

TIP: If your oven tray is crowded, divide quesadillas between two trays.

• Meanwhile, roughly chop coriander.
• Halve snacking tomatoes.
• In a small bowl, combine tomatoes, coriander and a drizzle of the white wine vinegar and olive oil. Season to taste.