Cheesy Mexican Black Bean & Veggie Quesadillas

Name: Cheesy Mexican Black Bean & Veggie Quesadillas with Smashed Avo & Tomato Salsa
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet black beans; 1 tin sweetcorn; 1 brown onion; 1 sachet Mexican Fiesta spice blend; 2 tablespoon (tbsp) water; 1 packet enchilada sauce; 1 packet baby spinach leaves; 6 mini flour tortillas; 2 packet Cheddar cheese; 1 avocado; 1 tomato; 1 packet coriander; drizzle white wine vinegar

with Smashed Avo & Tomato Salsa

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Stress less about dinnertime thanks to this dish with maximum flavour and minimal effort. Make an easy black bean filling for the quesadillas flavoured with our tasty spice blend, that works perfectly with a simple smashed avo topping.

Tags:

Veggie

•Spicy

Allergens:

Gluten

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

black beans

1 tin

sweetcorn

brown onion

1 sachet

Mexican Fiesta spice blend

1 packet

enchilada sauce

(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

1 packet

baby spinach leaves

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

2 packet

Cheddar cheese

(Contains: Milk;)

avocado

tomato

1 packet

coriander

Not included in your delivery

olive oil

2 tablespoon (tbsp)

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3987 kJ

Calories953 kcal

Fat47.3 g

of which saturates18.8 g

Carbohydrate85.1 g

of which sugars17.3 g

Dietary Fibre24.5 g

Protein37.5 g

Sodium1568 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Drain and rinse black beans. Drain sweetcorn. Finely chop brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook black beans, onion and corn, stirring, until tender, 2-3 minutes. Lightly mash black bean mixture with a potato masher or fork. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute. • Stir in the water, butter and baby spinach leaves, until wilted and combined, 1-2 minutes.

• Arrange mini flour tortillas over a lined oven tray. Divide bean mixture among tortillas, spooning it onto one half of each tortilla, then top with 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 with salt and pepper. • Bake quesadillas until cheese has melted and tortillas are golden, 8-10 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.

• Meanwhile, peel and finely chop avocado. Finely chop tomato and coriander. • In a medium bowl, combine tomato, avocado coriander and a drizzle of white wine vinegar and olive oil. Season.