Chili-Spiced Bean & Cheesy Beef Quesadillas
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Chili-Spiced Bean & Cheesy Beef Quesadillas

Chili-Spiced Bean & Cheesy Beef Quesadillas

with black bean 'pico de gallo' salad

Black beans work double duty in this recipe – as a creamy refried filling for the quesadillas and for adding pops of flavour in a fresh pico de gallo!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

1 unit(s)

Black Beans

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 unit(s)

Red Onion

28 g

Baby Spinach

1 unit(s)


7 g


1 unit(s)

Sour Cream

(Contains Milk)

1 unit(s)


1 tbsp

Chili-Cumin Spice Blend

(May contain Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame, Soy)

½ cup

Tomato Salsa

(May contain Soy, Fish, Wheat, Sulphites, Egg, Milk, Sesame, Crustaceans, Mustard)

Not included in your delivery

3 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories900 kcal
Fat39 g
Saturated Fat12 g
Carbohydrate107 g
Sugar16 g
Dietary Fiber17 g
Protein37 g
Cholesterol40 mg
Sodium2590 mg
Trans Fat1 g
Potassium1100 mg
Calcium700 mg
Iron9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Medium Bowl


Prepare Ingredients
  • Finely chop cilantro.
  • Cut tomato into 1/4-inch pieces.
  • Peel, then cut onion into 1/4-inch pieces.
  • Juice lime.
Start Quesadilla Filling
  • Drain and rinse beans.
  • In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
  • When the pan is hot, add three-quarters of the onions and three-quarters of the beans. Cook for 2-5 min, stirring occasionally, until beans soften.
Finish Quesadilla Filling
  • To the pan with beans, add 2 tsp (4 tsp) Chili-Cumin Spice Blend and 1/4 cup (1/2 cup) water. Season with salt.
  • Reduce heat to medium-low. Cook for 2-3 min, mashing beans roughly with a spoon, until liquid is absorbed. Season with salt and pepper.
  • Remove the pan from heat.
Assemble Quesadillas
  • Meanwhile, prepare a parchment-lined baking sheet. Drizzle 2 tsp (4 tsp) oil over parchment.
  • Arrange tortillas on a clean surface. Spread bean filling evenly over one side of each tortilla.
  • Sprinkle cheese over filling. Fold tortillas in half to enclose filling, pressing lightly to flatten.*
Bake Quesadillas
  • On the prepared baking sheet, arrange assembled quesadillas. Drizzle 2 tsp (4 tsp) oil over top.
  • Bake on the middle rack of the oven for 4-6 min, until cheese melts. Carefully flip quesadillas.
  • Continue to bake for 3-6 min, until crisp and golden.
Make Bean 'Pico De Gallo' Salad & Serve
  • Meanwhile, to a medium bowl, add spinach, tomatoes, cilantro, lime juice, remaining Chili-Cumin Spice Blend, remaining beans, remaining onions and 2 tsp (4 tsp) oil. Season with salt and pepper, then stir to combine.
  • Cut quesadillas into wedges.
  • Serve quesadillas with pico de gallo salad alongside.
  • Serve sour cream and salsa on the side for dipping.
  • Enjoy!
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