Black Bean Chorizo Quesadillas 7

Black Bean & Chorizo Quesadillas

15 Minutes

Simple to prepare, quick to cook and bursting with flavour, these quesadillas are an excellent on-demand addition to your lunch menu. With the warming spice of chorizo, melted mozzarella cheese and black beans, they’re bound to be in hot demand.


Yield: 2 portions

Prep time: 15 minutes

Cook time: 15 minutes



  • 4 Hellers Spicy Chorizo, finely sliced
  • 2 cloves garlic
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp chilli flakes
  • 1 400g tin black beans
  • 2 spring onions
  • 100g Meadow Fresh Mozzarella Cheese
  • 1 large handful chopped coriander
  • 4 Freya’s Traditional Tortillas
  • 2 cups fresh coriander
  • ½ cup fresh oregano
  • ½ tsp paprika
  • 2 cloves of garlic
  • 1 tsp cumin
  • ½ tsp ground coriander
  • ¼ cup lime juice
  • ½ cup extra virgin olive oil
  • 2 fresh chillies
  • 4 tbsp Meadow Fresh Sour Cream


1. Heat a splash of oil in pan over medium/high heat, add chorizo and fry until crisp.

2. Turn down the heat, add garlic and continue to cook for a couple of minutes.

3. Add cumin, paprika and chilli flakes, stirring frequently, for an additional 2 minutes.

4. Drain and rinse black beans and add to the pan. Gently mash some of the black beans with the back of a wooden spoon and let cook until heated through – about 5 minutes. Season well with salt & pepper. Remove from heat and leave to cool.

5. In a large mixing bowl add spring onions, cheese, coriander, and cooled chorizo & black bean mix.

6. Spread half the mixture onto one tortilla and top with another. Repeat with the other two tortillas.

7. Heat a little oil in a frying pan and pan-fry each quesadilla for 2-3 minutes on each side.

8. Meanwhile, for the green herb salsa, combine all ingredients in a food processor and blend until combined. Season with salt.

9. To serve, cut your quesadillas into 6 even triangles, stack on a plate and top with green herb salsa and sour cream.

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