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Mixed Bean Quesadillas

What better way to celebrate Cinco de Mayo than with our Mexican-inspired Mixed Bean Quesadillas 🌮 ?
Packed with Beany goodness and a spicy kick to get the taste buds tingling, we just know you’re going to love this vegan quesadilla recipe!


25 mins

4 people



1 large red onion, finely diced
1/2 tsp salt
3 cloves garlic, crushed
1 fresh red chilli, finely diced
80g finely diced carrot
1 tablespoon smoked paprika
1 tablespoon tomato puree
300ml vegetable stock
8 wholewheat tortilla wraps
200g shredded Vegan cheese
To Serve:
Fresh coriander
Guacamole, salsa or your favourite dip


  1. Heat the rapeseed oil in a large nonstick pan over medium heat. Add in the red onion and sprinkle with salt. Cook for 4-5 minutes or until translucent, then add the crushed garlic, chilli and finely diced carrot.
  2. Add the mixed beans and black beans to the pan, then stir in the smoked paprika, chopped tomatoes, maple syrup, tomato purée and vegetable stock.
  3. Allow it to simmer for 15 to 20 minutes. Blend roughly half of the chilli with a stick blender, then stir to combine with the glaze, and remove from the heat.
  4. Heat a dry skillet over medium heat, then spread about 2 to 3 tablespoons of the chili onto one half of a tortilla. Sprinkle with vegan cheese, then fold over the quesadilla. Transfer to the hot skillet and grill on both sides until golden and lightly crunchy. Repeat until all tortilla wraps are filled.
  5. To serve the quesadilla, cut them into handy sizes, drizzle with fresh lime juice and sprinkle with fresh coriander leaves, then serve alongside guacamole, salsa or your favourite dip.

Which of our products do you need for this recipe?

Rapeseed Oil
Mr Organic product
Mixed Beans
Mr Organic product
Black Beans
Mr Organic product
Italian Chopped Tomatoes
Mr Organic product
Dark Agave Syrup
Mr Organic product
Glaze with Balsamic Vinegar of Modena
Mr Organic product
Lime Juice
Mr Organic product
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