Ingredients
- 400 g (1 can) baked beans, (Aldi)
- 400 g (1 can) kidney beans, drained
- 185 g (1 can) sweetcorn, drained
- ½ small onion, very finely chopped
- pinch dried chilli flakes
- 200 g Cheddar cheese, roughly grated
- 4 tbsp fresh coriander, roughly chopped
- ½ bag baby spinach leaves
- 8 medium soft wraps
Instructions
- Place the baked beans, kidney beans, sweetcorn, onion and chilli flakes into a bowl and mix well.
- Add the cheese and coriander, then mix well again.
- Place a tortilla into a dry frying pan, add a quarter of the bean mix, and sprinkle over a few spinach leaves.
- Top with a second tortilla and place the tortilla on a medium heat to start the cooking process.
- Cut a piece of baking parchment to fit snugly on the top tortilla.
- Gently heat a second frying pan and place it on top of the baking parchment, so you cook from above and below. You can pop the pans into a hot oven to cook through or keep the cooked ones warm.
- Repeat until all 4 are cooked, then serve.
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Nutrition Facts
Cheesy Bean Quesadilla
Amount per Serving
Calories
669
% Daily Value*
Fat
25
g
38
%
Saturated Fat
12
g
75
%
Trans Fat
0.003
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
57
mg
19
%
Sodium
1202
mg
52
%
Potassium
1042
mg
30
%
Carbohydrates
84
g
28
%
Fiber
16
g
67
%
Sugar
6
g
7
%
Protein
32
g
64
%
Vitamin A
1787
IU
36
%
Vitamin C
11
mg
13
%
Calcium
539
mg
54
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
