Tex-Mex Cannellini Bean Quesadillas

Tex-Mex Cannellini Bean Quesadillas

with Zingy Corn Salsa & Chipotle Yoghurt

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Cannellini beans, Cheddar and carrot 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!


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion

½ tin




1 bag

baby spinach leaves

1 tin

cannellini beans


1 packet

tomato paste

1 packet

mild chipotle sauce


mini flour tortillas


1 sachet

Tex-Mex spice blend

1 packet

shredded Cheddar cheese


1 packet

Greek-style yoghurt


3 clove


Not included in your delivery

olive oil

¼ cup

white wine vinegar

¼ cup


1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3391 kJ
Fat30.9 g
of which saturates16.8 g
Carbohydrate83 g
of which sugars19.5 g
Protein36.4 g
Sodium1844 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid with just enough water to cover the onion. Set aside.


Drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Cook the sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl. Meanwhile, finely chop the garlic. Grate the carrot. Roughly chop the baby spinach leaves. Drain and rinse the cannellini beans.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.


SPICY! The spice blend is mild, but use less if you're sensitive to heat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot, stirring, until just softened, 2-3 minutes. Add the cannellini beans, Tex-Mex spice blend, tomato paste and garlic and cook, stirring, until fragrant, 1 minute. Reduce the heat to medium, then add the water, brown sugar and 1/2 the mild chipotle sauce. Stir to combine and cook until slightly reduced, 1-2 minutes.


Place the mini flour tortillas on a lined oven tray. Divide the bean filling between the 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 the filling and press down using 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 any overflowing filling back into the quesadillas.


While the quesadillas are baking, add the baby spinach and a drizzle of olive oil to the charred corn. Drain the pickled onion, then add to the salsa. Toss to combine and season to taste. In a second small bowl, combine the Greek-style yoghurt and remaining chipotle sauce.


Divide the Tex-Mex cannellini bean quesadillas between plates. Serve with the zingy corn salsa and chipotle yoghurt.