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Superfood Black Bean & Cheese Quesadillas

Superfood Black Bean & Cheese Quesadillas

with Tomato-Coriander Salsa

Rapid
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All hail the king of toasted breads, the cheesiest and most noble of dinner options, the mighty quesadilla! Tonight, we’ve filled him with a delicious mix of superfoods and paired him with a fresh tomato-coriander salsa. A royal showing, to be sure.

Tags:Veggie
Allergens:GlutenSoyEggMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ unit

red onion

2 clove

garlic

2 sachet

taco spice blend

(May be present Gluten)

1 bunch

kale

½ tin

black beans

½ unit

lemon

1 unit

tomato

1 bunch

coriander

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 block

Cheddar cheese

(ContainsMilk)

1 tub

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

2 unit

egg

(ContainsEgg)

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3310 kJ
Fat38.9 g
of which saturates15.9 g
Carbohydrate68.6 g
of which sugars10.7 g
Dietary Fibre0 g
Protein40.2 g
Cholesterol0 mg
Sodium1600 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Sieve
Zester
Medium Bowl
Pan
Bowl
Fork
Paper Towel
Spatula
Spoon
Aluminum Foil
Plate
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Finely slice the red onion (use suggested amount). Peel and finely grate the garlic. Remove the stem from the kale and roughly chop the leaves. Drain and rinse the black beans (use suggested amount). Zest the lemon (use suggested amount) and slices into wedges. Grate the Cheddar cheese.

2

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook for 5 minutes, or until softened. Add the garlic and the Taco spice blend and cook for 1 minute, or until fragrant. Add a dash of water and the kale and cook for 2-3 minutes, or until wilted. Stir through the black beans and add a pinch of lemon zest and pepper. Transfer to a medium bowl

3

Add the salt (use suggested amount) to the bowl with the black beans and crack in the eggs. Mix with a fork to combine. TIP: The egg will add moisture to the quesadillas. Wipe the pan clean with a paper towel, add a drizzle of olive oil and return to a medium heat. Place 1 mini flour tortilla in the pan and spread over a spoonful of the bean mixture. Sprinkle with Cheddar cheese and top with another tortilla. Cook for 1-2 minutes, until golden on one side.

4

Flip the quesadilla in the pan and cook for a further 1-2 minutes on the other side, or until golden. TIP: Use a large spatula to flip! Transfer the cooked quesadilla to a large plate and cover with foil to keep warm. Repeat with the remaining tortillas, bean mixture and Cheddar cheese.

5

While the tortillas are cooking, roughly dice the tomato. Roughly chop the coriander leaves. Transfer the tomato and coriander to a small bowl and squeeze over the juice from 1/2 of the lemon wedges. Drizzle with olive oil and season to taste with a pinch of salt and pepper.

6

Divide the superfood black bean and cheese quesadillas and the tomato-coriander salsa between plates. Serve the remaining lemon wedges and the Greek yoghurt on the side.