Broad Bean Quesadillas
A quick and easy snack or main - Mexican quesadillas filled with fresh broad beans, lime, chilli, coriander and melted cheese.
Recipe type: Savoury, Main, Spring
Cuisine: Vegetarian, Mexican
  • Broad Bean Quesadillas

    • 200g broad beans
    • 200g lettuce
    • 1 jalapeno chilli
    • 4 spring onions
    • 30g coriander
    • Half a lime (zest and juice)
    • 2 tbsp. olive oil
    • 6 corn tortillas (we used the small yellow Wahacha ones)
    • 60g grated mozzarella
    • 60g grated cheddar

  • Chipotle Mayo

    • 2 tbsp. chipotle paste
    • 4 tbsp. mayonnaise
  1. Put the broad beans into a pan of boiling water and cook for about 4 minutes
  2. Peel if desired and then blitz (leave texture a little rough)
  3. Chop the lettuce and add into a bowl
  4. Add the sliced raw jalapeno, sliced spring onions, chopped coriander, lime juice/zest and 1 tbsp. olive oil
  5. Stir in the warm beans
  6. Put a tortilla in a pan
  7. Add the bean/lettuce mix on top
  8. And a sprinkle of mozzarella and cheddar
  9. Sprinkle with paprika (optional)
  10. Cook for 2 minutes on each side or until golden and the cheese has melted
  11. Serve with smoked oil & chipotle mayo (optional)
* Nutritional information is for 3 quesadillas (half of the recipe) without drizzled oil or chipotle mayo
Nutrition Information
Serving size: 3 Calories: 600 Fat: 11.7 Saturated fat: 4.4 Carbohydrates: 12.3 Sugar: 1.5 Sodium: 0.6 Fiber: 2.6 Protein: 8.9
Recipe by Preggie Veggie at