Bean and Vegie Quesadillas

Bean and Vegie Quesadillas


Servings 4
Time Needed Prep
Ingredients 11
Difficulty Easy

Rating (click to rate)

3.7 based on 3 ratings.


  • 1 tbsp Olive Oil
  • 1 Brown Onion finely diced
  • 2 Garlic Cloves crushed
  • 1 Carrot peeled, grated
  • 1/2 Capsicum seeded, finely chopped (any colour)
  • 2 Tomatoes chopped
  • 400 g Red Kidney Beans
  • 1/2 tsp Sugar
  • 1/2 tsp Ground Cumin
  • 1 tbsp Barbecue Sauce
  • 10 Tortillas

Nutrition Information

Qty per
296g serve
Qty per
Energy 2523cal 853cal
Protein 11.3g 3.8g
Fat (total) 18.7g 6.3g
 - saturated 2.91g 0.98g
Carbohydrate 71g 24g
 - sugars 10.6g 3.6g
Dietary Fibre 5.2g 1.8g
Sodium 1005mg 339mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Bean and Vegie Quesadillas can be a little bit fiddly, but makes a nice lunch or dinner and is a great way to get extra vegies into your family’s diet!


  1. Heat the oil in a large frying pan over medium high heat.

  2. Add the onion and cook for a couple of minutes, stirring often.

  3. Pop in the garlic, carrot and capsicum and continue cooking for 2 3 minutes or until everything starts to soften.

  4. Mix through the tomato, then add the beans, sugar, cumin and barbecue sauce. Cook for another couple of minutes.

  5. Season with salt and black pepper.

  6. Warm the tortillas in the oven or microwave according to packet directions so that they separate easily.

  7. Spread some of the bean mix over one tortilla.

  8. Top with cheese and avocado.

  9. Place another tortilla on top and slide into a warm non-stick frying pan over medium heat.

  10. When toasted on the bottom, slide out onto a plate, place your hand on top and flip over.

  11. Return the tortilla to the pan until both sides are golden.

  12. Repeat with the remaining mixture and tortillas.

  13. To serve, cut into quarters.

Recipe Hints and Tips:

  • Bean and Vegie Quesadillas are not suitable for freezing.
  • You can substitute the kidney beans for 4 bean mix.
  • Alternatively cook the tortillas on a sandwich press and toast. Then lift off onto plate and cut to serve.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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