Lamb and bean quesadillas

Quick quesadillas for the whole family

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Serves

4

Prep Time

20 mins

Cook Time

20 mins

We all love a good shortcut, and this lamb quesadilla recipe is a total winner for those busy nights when everyone’s starving and time’s tight. Think golden, crispy quesadillas loaded with lean New Zealand lamb and fibre-rich beans, paired with a sweet and tangy frozen mango salsa that adds a tropical twist. It’s cheeky, fresh, and absolutely delicious! Just pop them in the air fryer, and dinner’s ready before anyone can even say “I’m hungry.” Give it a go – your family will be asking for seconds in no time!

Pro tip: Make a big batch of the lamb, bean, and veggie mix, then cool it down before adding cheese. Freeze in portions for a quick, tasty meal ready whenever you need it!

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Ingredients

For the quesadillas:
  • 600g Quality Mark lean lamb mince

  • ½ cup canned red kidney beans

    drained and rinsed
  • ½ cup sweet corn kernels

    frozen
  • 1 medium red onion

    finely diced
  • 1 capsicum

    finely diced
  • 3 garlic cloves

    minced
  • 2 tsp ground cumin

  • 2 tsp smoked paprika

  • 1 tsp black pepper

  • ½ tsp salti

  • 1 cup low-fat cottage cheese

  • ½ cup grated tasty cheddar cheese

  • 8 large whole grain tortillas

  • olive oil spray

  • fresh corianderi

    chopped
For the frozen mango salsa:
  • 1 cup frozen mango chunks

    thawed and chopped
  • 1 small red onion

    finely diced
  • 1 small red chilli i

    deseeded and finely chopped
  • juice of 1 lime

  • 1 handful fresh coriander

    chopped
  • salt and pepper

    to taste

Method

1

Heat a nonstick pan over medium heat. Add lamb mince and cook until browned, breaking it up with a spatula (6–7 minutes). Drain any excess fat.

2

Add diced onion, bell pepper, and garlic; sauté for 4–5 minutes until softened. Stir in cumin, smoked paprika, black pepper, and salt.

3

Add kidney beans, corn kernels and cook for 3 minutes, lightly mashing some beans to bind the mixture.

4

Remove from heat and leave to cool slightly.

5

Fold in the drained cottage cheese and half the grated cheese.

6

In a bowl, combine thawed and chopped mango, diced red onion, chopped chili (if using), lime juice, and chopped coriander. Season with salt and pepper to taste. Mix gently to combine.

7

Lay out tortillas on a clean surface. Spread about ⅛ of the lamb and bean mixture evenly over half of each tortilla. Sprinkle a little of the remaining grated cheese on top. Fold tortillas in half to enclose the filling.

8

Preheat air fryer to 180°C. Lightly spray both sides of each quesadilla with olive oil. Place quesadillas in the air fryer basket in a single layer. You might need to cook these in batches. Air fry for 4 minutes, flip, then cook another 3–4 minutes until golden and crispy.

9

Cut quesadillas into wedges and garnish with fresh coriander or parsley. Serve immediately with the frozen mango salsa and a dollop of Greek yogurt or sour cream for a creamy contrast.

Tips for success:

  • Draining cottage cheese well prevents soggy quesadillas.
  • Using a small amount of grated cheese helps achieve a melty texture and binds the quesadilla.
  • Wholegrain or corn tortillas add fiber and complex carbs
  • Air frying keeps the quesadillas crispy with minimal added fat

Check out our other Mexican recipe ideas below:


Nutrition Information per Serving (504g)

This nutrition analysis is based on 4 serves and allows for plenty of leftovers!

Energy2737kJ (654 kcal)
Protein50.8g
Total Fat29.4g
Saturated Fat13.2g
Carbohydrate42.0g
Dietary Fibre8.2g
Sodium1138mg
Iron4.0mg
Zinc5.7mg
Vitamin B122.1µg