Traybake beany quesadillas

 

Method 1

Ingredients

400g tin mixed beans in chilli sauce

400g tin red kidney beans in water, drained

150g/5½oz frozen sweetcorn

8 regular flour tortillas

150g/5½oz cheddar, finely grated

100g/3½oz cherry tomatoes, halved or quartered (optional)

1 lime, cut into wedges (optional)

ground black pepper

Preheat the oven to 200C/180C Fan/Gas 6. Put all the beans and the sweetcorn in a frying pan or saucepan and warm over a medium heat for 2–3 minutes, or until hot, stirring regularly.

Take one of the tortillas, place on a board, and spoon a couple of heaped spoonfuls, roughly an eighth of the bean mixture, over half of it, leaving a 15mm/⅝in border around the edge.

Top with a small handful, roughly an eighth, of the grated cheese. Fold over and press tightly around the edges to seal – this is easier if a little of the cheese is on the border. Place on a large baking tray.

Continue making another seven quesadillas in the same way. Don’t worry if they overlap slightly on the tray, or if the edges open slightly once they are placed on the tray – the melted cheese will keep them together as they bake.

Bake for 10–12 minutes, or until the cheese has melted and the tortillas are lightly browned in places. Scatter the tomatoes over, if using, season with ground black pepper, and serve with lime wedges for squeezing if you like.

Recipe tips

You can mix kidney beans in chilli sauce with a can of mixed beans if that is easier – and cheaper – for you. The sauce is the important bit as it adds flavour and keeps the beans moist.

If you don’t have frozen sweetcorn, use a drained can of sweetcorn instead.

Soured cream and guacamole go well, so use them here if you have some.

Using tinned beans helps keep the costs down, but you could also fill with leftover beef chilli – or even tinned chilli con carne if you like – for a meaty version.

Don’t worry if the oven isn’t quite up to temperature when you add the tray, it will be hot enough to bake the quesadillas but you may need to add a little extra cooking time.

If you prefer, you can cook the quesadillas on the hob instead of in the oven (handy if you're not eating together). To do this, follow the recipe until step 3, then place the individual quesadillas in a non-stick frying pan over a medium heat and cook for 2–3 minutes on each side, or until the filling is hot and the cheese melted.

Method 2

Here’s a simple, crowd-pleasing Traybake Beany Quesadillas recipe—perfect for an easy, oven-baked twist on a classic. It’s loaded with beans, cheese, and veggies, and baked all at once for minimal fuss and maximum flavor.

 Ingredients

For the Filling:

1 tbsp olive oil

1 small red onion, finely chopped

2 garlic cloves, minced

1 bell pepper (red or yellow), diced

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder (optional)

1 can (400g) black beans or mixed beans, drained and rinsed

1 can (400g) chopped tomatoes or 2 large tomatoes, diced

Salt and pepper to taste

A handful of fresh coriander (optional), chopped

Assembly:

4–6 large flour tortillas

150–200g (1½–2 cups) grated cheddar or Mexican cheese blend

Cooking spray or a bit of oil for brushing

To Serve (Optional):

Sour cream or yogurt

Guacamole or sliced avocado

Salsa or hot sauce

Lime wedges

👨‍🍳 Instructions

1. Make the Beany Filling:

Preheat oven to 200°C (180°C fan) / 400°F.

In a skillet, heat oil over medium heat. Add onion and cook until soft (3–4 min).

Stir in garlic, bell pepper, cumin, paprika, and chili powder; cook for 2–3 min.

Add beans and tomatoes, season with salt and pepper, and simmer for 5–7 minutes until thickened. Stir in chopped coriander if using.

2. Assemble in a Tray:

Lightly oil or line a large baking tray with parchment paper.

Lay tortillas on the tray (half hanging over the edge if needed), overlapping slightly so they form a base layer with overhang.

Spoon the bean mixture evenly across the base, sprinkle with cheese.

Fold the overhanging tortillas over the filling to enclose it. If needed, place one more tortilla on top to fully cover.

3. Bake:

Brush the top with a little oil or spray with cooking spray.

Place another baking tray on top (to press down the quesadillas) or weigh down with a sheet pan and something oven-safe.

Bake for 15–20 minutes, removing the top tray for the final 5 minutes to let it crisp up.

4. Slice & Serve:

Let cool slightly, then slice into squares or wedges.

Serve with sour cream, salsa, guac, and lime wedges.

💡 Tips:

You can add sweetcorn, chopped spinach, or jalapeños to the filling.

For a meaty version, add cooked shredded chicken or ground beef to the bean mix.

This reheats well and makes great leftovers or lunchbox portions.