Beef & Bean Quesadillas

Name: Beef & Bean Quesadillas with Cheddar & Tomato-Coriander Salsa
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet beef mince; 1 packet mild chipotle sauce; 1 bag soffritto mix; ⅓ cup water; 6 mini flour tortillas; 1 bag coriander; 1 drizzle white wine vinegar; ½ packet cannellini beans; 1 sachet Tex-Mex spice blend; 1 packet Cheddar cheese; 1 tomato; 1 packet mild chorizo

with Cheddar & Tomato-Coriander Salsa

4.0(57)

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Calories

:

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Protein

:

49.2g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Easy Prep

Kid Friendly

Allergens:

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

You know it's going to be a good day when these bad boys are on the menu. With hidden, tasty beef and beautiful cannellini beans, these tortilla pockets will be bursting with flavour in every bite. Don't forget the tomato-coriander salsa to pack on top!

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

mild chipotle sauce

(Contains: Soy;)

1 bag

soffritto mix

6

mini flour tortillas

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

1 bag

coriander

½ packet

cannellini beans

1 sachet

Tex-Mex spice blend

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

1 packet

Cheddar cheese

(Contains: Milk;)

1

tomato

1 packet

mild chorizo

(May be present: Milk, Soy, Sulphites.)

Not included in your delivery

olive oil

⅓ cup

water

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3154 kJ

Fat35 g

of which saturates15.9 g

Carbohydrate54.6 g

of which sugars10.3 g

Protein49.2 g

Sodium1616 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. Roughly chop capsicum. Drain and rinse butter beans (see ingredients). • In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum and 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.

2

• 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.

3

• Meanwhile, slice avocado in half, then scoop out the flesh and roughly chop. Roughly chop coriander. • In a small bowl, combine avocado, coriander and a drizzle of white wine vinegar and olive oil. Season to taste.