Easy Beef & Bean Quesadillas

Name: Easy Beef & Bean Quesadillas with Cheddar & Cucumber-Coriander Salsa
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet beef mince; 1 packet red kidney beans; 1 sachet Tex-Mex spice blend; 1 packet mild chipotle sauce; 1 bag soffritto mix; ⅓ cup water; 6 mini flour tortillas; 1 packet Cheddar cheese; 1 cucumber; 1 bag coriander; drizzle white wine vinegar

with Cheddar & Cucumber-Coriander Salsa

4.0(57)

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Calories

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Protein

49.4g protein

Preparation Time

30 minutes

Difficulty

Easy

Easy Prep

Kid Friendly

Allergens:

Soy
Gluten
Wheat
Milk
Wheat
Gluten
Soy
May contain traces of allergens
Milk

You know it's going to be a good day when these bad boys are on the menu. With hidden, tasty beef and beautiful kidney beans, these tortilla pockets will be bursting with flavour in every bite. Don't forget the cucumber-coriander salsa to pack on top! *Unfortunately, this week’s cannellini beans were in short supply, so we’ve replaced them with red kidney beans. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

beef mince

1 packet

red kidney beans

1 sachet

Tex-Mex spice blend

(May be present: Wheat, Gluten, Soy.)

1 packet

mild chipotle sauce

(Contains: Soy;)

1 bag

soffritto mix

mini flour tortillas

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

1 packet

Cheddar cheese

(Contains: Milk;)

cucumber

1 bag

coriander

Not included in your delivery

olive oil

⅓ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3156 kJ

Fat34.6 g

of which saturates15.9 g

Carbohydrate54.6 g

of which sugars10.5 g

Protein49.4 g

Sodium1623 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. Cut mild chorizo into thin half-moons. Drain and rinse red kidney beans (see ingredients). • In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Drain oil from pan. • Add Tex-Mex spice blend and cook until fragrant, 1 minute. Add beans, mild chipotle sauce, soffritto mix and the water and cook until softened and starting to break down, 3-4 minutes. Season to taste.

• Arrange mini flour tortillas over a lined oven tray (if your tray is getting crowded, spread across two trays). • Spoon beef filling onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula. Brush (or spray) with olive oil. Season with salt and pepper. • Bake quesadillas until cheese is melted and tortillas are golden, 8-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas.

• Meanwhile, roughly chop cucumber and coriander. • In a small bowl, combine cucumber, coriander and a drizzle of the white wine vinegar and olive oil. Season to taste.