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Mexican Recipes
Spinach & Black Bean Quesadillas

Spinach & Black Bean Quesadillas

with Zesty Salsa & Yoghurt

Vegetarian
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3.4 / 4 Ratingout of 287 ratings
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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 nutritious ingredients and paired him with a fresh tomato-coriander salsa. A royal showing, to be sure.

Allergens:GlutenMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

red onion

2 clove

garlic

1 sachet

Mexican Fiesta spice blend

(May be presentGluten)

1 bag

baby spinach leaves

1 tin

black beans

½ unit

lime

1 unit

tomato

1 bag

coriander

8 unit

mini flour tortillas

(ContainsGluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

Greek yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3450 kJ
Fat35.3 g
of which saturates14.5 g
Carbohydrate89.7 g
of which sugars13.3 g
Protein36.4 g
Sodium1970 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Sieve
Grater
Medium Bowl
Potato Masher
Large Non-Stick Pan
Spatula
Plate
Small Bowl
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped
1

Preheat the oven to 200°C/180°C fan-forced. Thinly slice the red onion (see ingredients list). Finely grate the garlic (or use a garlic press). Zest the lime and cut into wedges (see ingredients list). Drain and rinse the black beans. Transfer the black beans to a medium bowl and roughly mash with a potato masher or fork.

Cook the quesadilla filling
Cook the quesadilla filling
2

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 5 minutes. Add the garlic and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add a dash of water and the baby spinach leaves and cook until wilted, 1 minute. Add the mashed black beans, a pinch of lime zest, salt and pepper and stir to combine. SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste

Assemble the quesadillas
Assemble the quesadillas
3

Arrange 1/2 the mini flour tortillas (see ingredients list) on an oven tray lined with baking paper. Divide the black bean mixture between the tortillas and top with shredded Cheddar cheese. Top with the remaining tortillas. Press down on the tortillas gently with a spatula. Brush or spray the tortillas with olive oil and season with salt and pepper.

Flip the quesadillas
Flip the quesadillas
4

Bake the quesadillas until the cheese has melted and the tortillas are golden, 5-6 minutes.

Make the zesty salsa
Make the zesty salsa
5

While the quesadillas are baking, finely chop the tomato and coriander. In a small bowl, combine the tomato, coriander and a good squeeze of lime juice. Drizzle with olive oil and season to taste with salt and pepper. Cut the remaining lime into wedges.

Serve up
Serve up
6

Divide the spinach, black bean and cheese quesadillas between plates. Top with the tomato-coriander salsa and Greek yoghurt. Serve with the lime wedges.