[2-in-1] Cheesy Beef & Bean Quesadillas for Dinner

Name: [2-in-1] Cheesy Beef & Bean Quesadillas for Dinner with Naked Beef Burrito Salad Bowl For Lunch
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 250 g Beef Mince; 1 packet Black Beans; 1 packet Cheddar Cheese; 1 Cucumber; 1 packet Light Sour Cream; 1 sachet Mexican Fiesta Spice Blend; 3 Mini Flour Tortillas; 1 packet Mixed Salad Leaves; 1 Red Onion; 1 sachet Vegetable Stock Pot; 1 packet Tomato Paste; 1 Tomato; 1 drizzle olive oil; ¼ cup white wine vinegar; ¼ cup water

with Naked Beef Burrito Salad Bowl For Lunch

Get up to $230 off

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!

Allergens:

Milk

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

Calories815 kcal

Energy (kJ)3410 kJ

Fat35.9 g

of which saturates16.2 g

Carbohydrate59 g

of which sugars16.2 g

Dietary Fibre15.4 g

Protein56.1 g

Cholesterol16.2 mg

Sodium1470 mg

Potassium63 mg

Calcium0.2 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Sheet with Baking Paper

Cooking Steps

1

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.

2

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.

3

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.

4

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.

5

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!

6

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!