Red kidney beans and Cheddar unite to make a hearty and delicious filling for these quesadillas. Simply spoon the filling onto tortillas, fold them in half, then bake. Easy cheesy dinner coming right up!
Always refer to the product label for the most accurate ingredient and allergen information.
red kidney beans(May be present Soy)
Mexican Fiesta spice blend(May be present Gluten)
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
shredded Cheddar cheese(ContainsMilk)
mild chipotle sauce(ContainsSoy)
rice wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Slice the corn kernels from the cob. Drain and rinse the red kidney beans. Place in a bowl and roughly mash with a fork. Finely chop the red onion. In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add 1/2 the onion and add just enough water to cover. Stir to coat. Set aside until serving.
Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 3-4 minutes. Reduce heat to medium-high, add a drizzle of olive oil and the garlic, red kidney beans and remaining onion. Cook until softened, 2-3 minutes. Add a drizzle more olive oil (if needed) with the tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add the water and stir to combine. Simmer until thickened, 1-2 minutes. Season to taste.
TIP: Cover the pan with a lid if the kernels are "jumping" out.
Microwave the mini flour tortillas for 20-30 seconds, or until heated. Arrange the tortillas over an oven tray lined with baking paper. Divide the bean mixture between one half of each tortilla and top with shredded Cheddar cheese. Fold the other half of each tortilla over to close and press down gently with a spatula. Brush or spray the tortillas with a drizzle of olive oil and season with salt and pepper.
Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon overflowing filling back into the quesadillas.
TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
While the quesadillas are baking, finely chop the cucumber and tomato. Drain the pickled onion. Place the cucumber, tomato and pickled onion in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. In a second bowl, mix the mild chipotle sauce and sour cream.
Divide the quesadillas between plates. Serve with the chipotle sour cream and pickled salsa.