Marmite and bean quesadillas

Marmite and bean quesadillas

At a glance

  • Preparation
  • Cook time
  • Difficulty Easy
  • Serves 4-6


  • 1 onion, peeled, finely diced
  • 1 red capsicum, finely diced
  • 1 can (425g) red kidney beans, drained
  • 400g can cannellini beans, drained
  • 1 tbs tomato paste
  • 2 tbs finely chopped parsley
  • 4 tsp Marmite™
  • 6-8 wholemeal/wholegrain tortillas
  • 1/2 to 3/4 cup grated edam cheese
  • salt and pepper to taste

To serve: avocado slices, yoghurt and salad



  1. Heat oil in a non-stick frypan and cook onion and capsicum until tender, about 5 minutes.
  2. Stir in red kidney beans and cannellini beans.
  3. Add tomato paste, reduce heat and simmer for a further 15-20 minutes until completely cooked and sauce has thickened. Once tender, mash the beans with a fork or potato masher. Stir in chopped parsley and season to taste.
  4. Heat a sandwich press or frying pan. Spread Marmite™ onto two tortillas as desired. Spoon 1/4 of the mix and 1/4 of the cheese on each of the tortillas and then top with another tortilla. Cook for 1-2 minutes until browned and cheese has melted, turning the tortilla and cooking for another minute if using a frypan.
  5. Cut into wedges and serve with avocado slices, yoghurt and salad.

Our Tips

  • If the sandwich press has a smaller grill plate, then fold each sandwiched tortilla over in half, or even in quarters, and grill.
  • Baked beans can be substituted for red kidney beans.
  • Add avocado for extra flavour.

Nutritional info

Per serving

  • Energy-Kilojoules 1820
  • Energy-Calories 435
  • Protein 27
  • Fat-Total 11
  • Fat-Saturated 6
  • Carbohydrate 57
  • Carbohydrate-Sugars 7
  • Sodium 876
  • Potassium 670
  • Calcium 367
  • Iron 6.4
  • Dietary-Fibre 13.9