HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChermoula & Sumac Cannellini Bean Quesadillas
Chermoula & Sumac Cannellini Bean Quesadillas

Chermoula & Sumac Cannellini Bean Quesadillas

with Plant-Based Cheese & Sour Cream

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Cannellini beans, gooey plant-based cheese and Middle-Eastern spices unite to make a hearty and delicious filling for these quesadillas. Simply spoon the cheesy filling onto tortillas, fold them in half and bake. Easy cheesy dinner coming right up!

Tags:Plant Based

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 tin

cannellini beans




1 packet

tomato paste

1 sachet

chermoula spice blend

1 sachet

vegetable stock powder

1 bag

baby spinach leaves


mini flour tortillas


1 packet

plant-based grated cheese

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 bag

salad leaves

1 sachet

Turkish sumac seasoning

1 packet

plant-based sour cream

Not included in your delivery

olive oil

¼ cup


20 g

plant-based butter

1 drizzle

white wine vinegar

1 pinch

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3206 kJ
Fat38.4 g
of which saturates16 g
Carbohydrate77.4 g
of which sugars11.2 g
Protein19.6 g
Sodium2085 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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• Preheat oven to 220°C/200°C fan-forced. Cut tomato into wedges. Drain and rinse cannellini beans. Grate carrot. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot until tender, 2-3 minutes. • Add cannellini beans, tomato paste and chermoula spice blend and cook until fragrant, 1 minute. • Add the water, vegetable stock powder, plant-based butter, baby spinach leaves and a pinch of brown sugar and simmer until thickened, 1-2 minutes. • Remove from heat, then lightly mash bean mixture with a fork until some of them have broken up and sauce has thickened. Season to taste. • Remove from heat, then lightly mash bean mixture until some of them have broken up and sauce has thickened. Season to taste.


• Arrange mini flour tortillas over a lined oven tray. Divide bean mixture between tortillas, spooning it onto one half of each tortilla, then top with plant-based grated cheese. • Fold empty half of each tortilla over to enclose filling and press down with a spatula. Brush (or spray) tortillas with a drizzle of olive oil. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into quesadillas.

TIP: Place a sheet of baking paper and a second oven tray on top of quesadillas if they unfold during cooking.


• Meanwhile, combine tomato, mixed salad leaves and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.


• Divide cannellini bean quesadillas and tomato salad between plates. • Top with plant-based sour cream. Sprinkle Turkish sumac seasoning over quesadillas to serve.