![[2-in-1] Cheesy Beef & Bean Quesadillas for Dinner](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/HF_Y25_R1057_W39_AU_R4671-17_Main_R_high-210e29dd.jpg)
[2-in-1] Cheesy Beef & Bean Quesadillas for Dinner
with Naked Beef Burrito Salad Bowl For Lunch- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. This week, enjoy cheesy beef and bean quesadillas for dinner, then a flavour-packed naked beef and bean burrito bowl for lunch. Extra delicious!
Ingredients
250 g
Beef Mince
1 packet
Black Beans
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Cucumber
1 packet
Light Sour Cream
(Contains: Milk;)
1 sachet
Mexican Fiesta Spice Blend
3
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Mixed Salad Leaves
1
Red Onion
1 sachet
Vegetable Stock Pot
1 packet
Tomato Paste
1
Tomato
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
¼ cup
water
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced.
- Thinly slice red onion.
- In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt.
- Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
- Meanwhile, drain and rinse black beans.
- Roughly chop cucumber and tomato.
- In a medium bowl, combine cucumber, tomato, a drizzle of white wine vinegar and olive oil. Season and set aside.
- Heat a large frying pan over high heat.
- Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes.
- Add black beans, tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute.
- Remove pan from heat and stir in stock concentrate and the water until combined. Season to taste.
- Arrange tortillas over a lined oven tray. Divide half the beef mixture among tortillas (reserving some for lunch), spooning it onto one half of each tortilla, then top with half the Cheddar cheese.
- Fold empty half of each tortilla over to enclose filling and press down with spatula. Brush or spray tortillas with a drizzle of olive oil and season.
- Bake quesadillas until cheese has melted and tortillas are golden, 6-8 minutes. Spoon any overflowing filling and cheese back into quesadillas.
TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
- Drain pickled onion then add to cucumber salsa, tossing to combine.
- Place cheesy beef and bean quesadilla on a plate.
- Serve with half the cucumber salsa and half the light sour cream. Enjoy!
- When you're ready to pack your lunch, place mixed salad leaves, remaining cucumber salsa and remaining beef mixture in a container. Top with remaining cheese and sour cream. Refrigerate.
- At lunch, toss the naked burrito salad and season to taste. Enjoy!
