Spinach & Black Bean Quesadillas

Spinach & Black Bean Quesadillas

with Zesty Salsa & Yoghurt

Vegetarian
3.4 / 4 Rating
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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
Ingredients
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 tub

Greek yoghurt

(ContainsMilkMay be presentGluten, Tree Nuts, Soya)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3700 kJ
Fat35.6 g
of which saturates14.5 g
Carbohydrate102 g
of which sugars14.2 g
Protein40.8 g
Sodium2250 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Sieve
Grater
Medium Bowl
Potato Masher
Large Non-Stick Pan
Spatula
Plate
Small Bowl
InstructionsPDF
Instructions
1

Thinly slice the red onion (see ingredients list). Finely grate the garlic (or use a garlic press). Zest the lime (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.

2

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

3

Wash out the pan, add a drizzle of olive oil and return to a medium-high heat. Place 1 mini flour tortilla in the pan and spread over a spoonful of the quesadilla filling. Sprinkle with some shredded Cheddar cheese and top with another tortilla. Cook for 1-2 minutes, until golden. TIP: You can cook your quesadillas in a sandwich press if you prefer!

4

Flip the quesadilla in the pan and cook for a further 1-2 minutes on the other side, or until golden. Transfer the cooked quesadilla to a plate and cover to keep warm. Repeat with the remaining tortillas (see ingredients list), quesadilla filling and Cheddar cheese.

5

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.

6

Divide the spinach and black bean quesadillas between plates. Top with the zesty salsa and a dollop of Greek yoghurt. Serve with the lime wedges.