Cheesy Beef & Bean Quesadillas for Dinner

• Meanwhile, drain and rinse black beans.
• Roughly chop cucumber and tomato.
• In a medium bowl, combine cucumber, tomato 
and 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, then stir in stock 
concentrate and the water until combined. Season 
to taste.  

• Arrange mini flour tortillas (see ingredients) on 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. 

• Drain pickled onion, then add to cucumber salsa, 
tossing to combine.
• Place cheesy beef and bean quesadillas on a plate.
• Serve with half the cucumber salsa and half the 
light sour cream. Enjoy!