Cheese & Bean Quesadilla

Cheese and Bean Quesadilla

Serve: 4
Preparation Time: 10 minutes
Cooking Time: 5 minutes


400g can Red Kidney Beans
6 x 20cm round flour tortillas
1 cup Cheddar Cheese, grated
2 shallots, finely chopped
¼ cup Taco Sauce
Lemon wedges



  1. Drain and rinse kidney beans, and roughly mash with a fork. Stir through taco sauce with a little salt and pepper.
  2. Lay tortilla on a flat work surface. Spread with a little of the bean mixture and sprinkle with cheese and shallots. 
  3. Place another tortilla on top.
  4. Heat a large non stick frying pan over a medium heat with a little butter to grease.
  5. Place one quesadilla in the pan, making sure it remains flat. Cook for 3-4 minutes until golden brown and flip over to brown the other side. 
  6. Repeat with remaining tortillas and mixture.
  7. Serve with a lemon wedge.


Quesadillas are delicious served with sliced ripe avocadoes and tomato salsa.
Quesadillas are perfect for lunchboxes and picnic snacks, and can be stored in GLAD® SNAP LOCK® Bags to keep them fresh and portable.

Recipe by Little Spoons Cookery for Kids