BBQ Black Bean Quesadillas
with Sour Cream & Cucumber Salsa
- Milk
- Wheat
- Gluten
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
Ingredients
1
Tomato
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
1
Cucumber
1 packet
Sour Cream
(Contains: Milk)
6
Mini Flour Tortillas
(Contains: Wheat, Gluten)
1 packet
Baby Spinach Leaves
1 sachet
BBQ Seasoning
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
1 packet
Black Beans
Nutrition
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Drain black beans. Transfer beans to a medium bowl and roughly mash with a potato masher or fork. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook barbecue seasoning until fragrant, 1 minute. Add a dash of water and the butter and cook until combined, 1 minute. • Add baby spinach leaves, black beans and BBQ sauce and stir until spinach has wilted.
• Arrange mini flour tortillas over a lined oven tray. Divide black bean filling between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose filling and press down gently with a spatula. Brush (or spray) tortillas with a drizzle of olive oil, then season with salt and pepper. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing bean filling and cheese back into quesadillas. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, roughly chop tomato, cucumber and coriander. In a medium bowl, combine tomato, cucumber, coriander and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide BBQ black bean quesadillas between plates. • Top with cucumber salsa. • Dollop over sour cream to serve.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The BBQ spice blend and cheese combination won fans over, though some reviewers found the BBQ flavour a touch sweet or not quite to their taste.
- Ease of prep: Quick and easy to pull together, making it a reliable weeknight option that even less confident cooks can manage.
- Suggestions: Add extra cheese and spinach to the filling for a more generous result; some reviewers also enjoyed serving these with chilli mayo on the side. Consider adding rice to make it a more substantial meal, and a zestier dressing on the salsa would lift the whole dish.
- Next-day meals: One reviewer noted these work well as a lunch the next day, and another found them enjoyable eaten uncooked as a wrap with the salsa tucked inside.
- Pastry tip: Press the tortilla edges down firmly before baking to help keep the filling in place, as several reviewers found the filling spilled out during cooking.
