Folded flour tortillas are filled with cumin and chipotle spiced beans and sweetcorn, oozing with melted cheese. Griddled until crispy, these quesadillas are best when paired with the traditionally zingy 'pico de gallo' salsa and dipped into a cooling Mexican BBQ style soured cream. A family favourite taken to another level by the classic sides, this is an all-round flavour sensation of different tastes and textures. 

Cook our delicious Bean & Sweetcorn Quesadilla in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Bean & Sweetcorn Quesadilla. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Quesadilla Paste pot, a Pico de Gallo Salsa pot and a Mexican BBQ Sauce pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Bean & Sweetcorn Quesadilla in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Quesadilla Paste
  • Pico de Gallo Salsa
  • Mexican BBQ Sauce

Your shopping list for 2 servings:

  • 350g lean beef mince
  • 1 large red onion
  • 2 tomatoes
  • 4 tortillas (gluten free if necessary)
  • 130g Cheddar cheese
  • 100ml soured cream
  • 200g black beans (or kidney beans) (optional)
  • Guacamole (optional)

Our 30 minute recipe

  1. Cook the filling

    Heat the oven to 160C/fan 140C/gas 3.

    Fry half of the red onion in a pan with 1 tbsp oil for 3 mins to soften.

    Add the QUESADILLA PASTE and half of your chopped tomatoes. Mix well and cook for 3 mins.

    Mix in the black beans and the sweetcorn and cook for 2 mins, then take it off the heat and keep aside.

  2. Make your condiments

    For the salsa, put the other half of the red onion into a bowl along with the rest of the chopped tomatoes.

    Mix in the PICO DE GALLO SALSA and keep aside.

    For the dipping sauce, stir the MEXICAN BBQ SAUCE into the soured cream and keep aside.

  3. Cook the quesadillas

    Heat a drop of oil in a non-stick frying pan over medium heat. Place a tortilla in the pan and, on one half of the tortilla, make a thin layer of grated cheese, then spread a spoonful of your black bean filling on top, then add another thin layer of cheese.

    Fold the tortilla over to make a half-moon shape and flatten it down with a spatula.

    Cook until lightly golden and crisp then carefully flip it and toast the other side for 2 mins. Then place in the oven on a tray to keep warm while you cook the others.

  4. Serve!

    To serve, cut the quesadillas into wedges and serve with salsa, the dipping sauce and guacamole (if having).


Bean & Sweetcorn Quesadilla Reviews

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