Cheesy Beef & Bean Quesadillas for Dinner

• Meanwhile, drain and rinse black beans.
• Roughly chop cucumber and tomato.
• In a large bowl, combine cucumber, tomato, a 
drizzle of white wine vinegar and olive oil. Season 
to taste with salt and pepper 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.
• SPICY! This spice blend is hot! Add less if you’re 
sensitive to heat. 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 mini flourtortillas 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 to taste.
• 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 through to combine.
• Place cheesy beef and bean quesadilla on a plate.
• Serve with half the cucumber salsa and half the 
light sour cream. Enjoy!