Pinto bean and jalapeno quesadillas

Name: Pinto bean and jalapeno quesadillas
Total time: 15 min
Cuisine: Mexican
Ingredients: 4 flour tortillas; 1 tin, 400 g tin, drained and rinsed; 30g sliced jalapenos, from a jar, chopped; 150g mature cheddar, grated; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tbsp vegetable oil; 2 spring onions, sliced

Crisp tortillas with melted cheddar, creamy pinto beans and a kick from jalapenos. Quick and cheesy.

Time15 min
LevelEasy
Costabout £2.17 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

2 servings

Ingredients

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4flour tortillas
1tin400 g tin, drained and rinsed
30 gsliced jalapenosfrom a jar, chopped
150 gmature cheddargrated
1 tspsmoked paprika
1 tspground cumin
1 tbspvegetable oil
2spring onionssliced

Method

1
Roughly mash the beans in a bowl with the paprika and cumin, leaving some whole. Stir in the jalapenos and spring onions.
2
Lay two tortillas flat. Spread over the bean mixture and scatter with the cheese. Top with the other tortillas and press down.
3
Heat half the oil in a large frying pan over a medium heat. Cook one quesadilla for 2 to 3 minutes on each side until crisp and the cheese oozes.
5 min
4
Repeat with the rest of the oil and the second quesadilla.
5
Cut into wedges and serve with salsa or soured cream.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.