top of page

Mexican Quesadillas


Serves: 4


Prep: 10 mins


Cook: 20 mins


Kcal pp: 716

Ingredients Jump to method

Fruit & Veg

3 garlic cloves

1 yellow onion

Dairy & Chilled

4 oz cheddar cheese

8 oz fresh guacamole

8 oz fresh tomato salsa

Cans & Jars

1 x15 oz can kidney beans


1 tsp cumin seeds

2 tsp smoked paprika

Bread & Baking Goods

8 flour tortillas


Salt & pepper

Olive oil


Peel and cut the onion into small chunks. Heat a drizzle of olive oil in a large frying pan on medium heat. Crush in the garlic, add the onion and 1 tsp of cumin seeds. Stir and cook for 8 minutes.

Then, drain the beans and add to the pan. Then season with salt, pepper, and 2 tsp of smoked paprika. Stir and crush the beans with a potato masher to form a paste. Then cook and warm through for 5 minutes.

Turn on the grill to preheat.

Build a quesadilla by spreading a quarter of the refried beans on a single tortilla, top with salsa and grated cheese. Place another tortilla on top. Grill for 1 minute on each side until the tops are golden and the cheese has melted. Repeat this process three more times until you have four quesadillas.

Cut the quesadillas into quarters and serve them on warm plates with a side of guacamole.


Nutritional Data Per Portion


716 kcal

Total Fat

28.83 g

Saturated Fat

10.01 g


84.43 g


10.37 g


10.18 g


24.9 g


186.8 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.

bottom of page