Tex-Mex Cannellini Bean Quesadillas

• Heat a large frying pan over medium-high heat 
with a drizzle of olive oil. Cook carrot and 
onion, stirring, until just softened, 2-3 minutes.
• Add cannellini beans, Tex-Mex spice blend, 
tomato paste and garlic and cook, stirring until 
fragrant, 1 minute.
• Reduce heat to medium, then add the water, 
brown sugar and half the mild chipotle sauce. 
• Stir to combine and cook until slightly reduced, 
1-2 minutes. 

• Place mini flour tortillas on a lined oven tray. 
Divide the 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 the filling and press down using a 
spatula. Brush or spray tortillas with a drizzle of 
olive oil and season with salt and pepper.
• Bake 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, in a medium 
bowl, combine radish, baby spinach and a 
drizzle of olive oil. 
• Season to taste with salt and pepper.

• In a small bowl, combine sour cream (see 
ingredients) and remaining chipotle sauce.