Mexican Black Bean, Lamb & Corn Quesadillas

Name: Mexican Black Bean, Lamb & Corn Quesadillas with Avo Salsa & Chipotle Mayo
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Avocado; 1 packet Baby Spinach Leaves; 1 packet Black Beans; 1 packet Cheddar Cheese; 1 packet Coriander; 1 tin Sweetcorn; 1 packet Passata; 1 sachet Mexican Fiesta Spice Blend; 6 Mini Flour Tortillas; 1 Tomato; 250 g Lamb Mince; 1 Chipotle Mayo; 1 drizzle olive oil; 1 drizzle white wine vinegar; 2 tbs water

with Avo Salsa & Chipotle Mayo

Recipe Development TeamUpdated on August 06, 2026

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Calories

:

897 kcal

Protein

:

48.4g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Milk
Wheat
Gluten
Soy
Eggs
Milk
May contain traces of allergens

Stress less about dinnertime thanks to this dish with maximum flavour and minimal effort. Make an easy black bean and lamb filling for the quesadillas flavoured with our tasty spice blend, that works perfectly with a simple avo topping.

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

Ingredients

Serving amount

1

Avocado

1 packet

Baby Spinach Leaves

1 packet

Black Beans

1 packet

Cheddar Cheese

(Contains: Milk)

1 packet

Coriander

1 tin

Sweetcorn

1 packet

Passata

1 sachet

Mexican Fiesta Spice Blend

6

Mini Flour Tortillas

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

1

Tomato

250 g

Lamb Mince

1

Chipotle Mayo

(Contains: Eggs, Milk)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

2 tbs

water

Nutritional Values

Energy (kJ)3750 kJ

Calories897 kcal

Fat47.7 g

of which saturates13.9 g

Carbohydrate61.9 g

of which sugars11.3 g

Dietary Fibre19.6 g

Protein48.4 g

Sodium1570 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. • Drain and rinse black beans. • Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook lamb mince, black beans and corn, stirring, until tender, 2-3 minutes. Lightly mash black bean mixture with a potato masher or fork. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Stir in the water, enchilada sauce and baby spinach leaves, until wilted and combined, 1-2 minutes.

2

• Arrange mini flourtortillas over a lined oven tray. Divide lamb and bean mixture among tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese. • Fold the empty half of each tortilla over to enclose filling and press down with spatula. Brush or spray tortillas with a drizzle of olive oil and season with salt and pepper. • Bake quesadillas until cheese has melted and tortillas are golden, 8-10 minutes. Spoon any overflowing filling and cheese back into quesadillas. TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

3

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. • Roughly chop tomato and coriander(see ingredients). • In a medium bowl, combine tomato, avocado, coriander and a drizzle of white wine vinegar and olive oil. Season to taste.