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Pregnancy Recipe

Lunch

Mexican-style bean quesadilla

A quick tortilla quesadilla filled with mixed beans, corn, cheese and mild spices, pan-fried until crisp.

Prep
10 min
Cook
10 min
Total
20 min
Portions
2
  • Easy
  • Pregnancy
  • Vegetarian
  • High-protein
  • Quick and easy
  • Fibre-rich
Mexican-style bean quesadilla served and ready to eat

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

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Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

Amounts are converted from the metric original and rounded to measures you can use at home. Cups are US cups (240 ml) and oven temperatures include Fahrenheit.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Mash the beans lightly in a bowl and mix in the corn, scallion and chili powder.
  2. Step 2. Lay one tortilla flat and spread the bean mixture over half of it, then sprinkle over the cheese.
  3. Step 3. Fold the tortilla in half to cover the filling.
  4. Step 4. Heat the olive oil in a skillet over a medium heat.
  5. Step 5. Cook the quesadilla for 2–3 minutes each side until golden and the cheese has melted.
  6. Step 6. Repeat with the second tortilla, then slice into wedges and serve.

Allergens for your selection

  • Contains: Milk
  • Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.