Fiery Black Bean, Beef & Veggie Quesadillas
with Jalapéno Salsa, Hot Sauce & Sour Cream
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Here it is! Our special tortilla stack brimming with black beans, beef mince and veggies coated in our Mexican Fiesta spice blend, plus layers of oozy melted cheese. Take the deliciousness to new heights and serve it with a refreshing salsa, a dollop of sour cream and a drizzle of hot sauce.
Ingredients
1 packet
Black Beans
1
Capsicum
1 packet
Cheddar Cheese
(Contains: Milk;)
1 tin
Sweetcorn
1
Cucumber
1 packet
Light Sour Cream
(Contains: Milk;)
1 sachet
Mexican Fiesta Spice Blend
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Pickled Jalapeños
1 packet
Tomato Paste
1
Tomato
1
Brown Onion
1
Hot Sauce
250 g
Beef Mince
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. • Thinly slice capsicum into strips. • Drain and rinse black beans and corn kernels.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and capsicum, stirring, until softened, 5-6 minutes. Add beef mince, breaking up with a spoon, until browned, 3-4 minutes. Drain oil from pan.
• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add corn and black beans and cook, stirring, until softened, 2-3 minutes. Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Stir in the water, then simmer until slightly thickened, 1-2 minutes. Season with salt and pepper. Divide mixture into equal portions (5 portions for 2 people / 10 portions for 4 people).
• Place one mini flour tortilla on an oven tray. Top with one portion of the beef and bean mixture and spread in an even layer. Sprinkle with a little Cheddar cheese (save some for the top!), then top with another tortilla. Add the next portion of the beef and bean mixture on top, then sprinkle with cheese and top with another tortilla. Repeat until all tortillas and beef and bean mixture are used up. • Sprinkle remaining Cheddar cheese over the top. Bake until cheese is melted and golden, 10-12 minutes. TIP: If making for 4 people, build two stacks.
• While the stack is baking, roughly chop tomato, cucumber and pickled jalapeños (if using). • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add cucumber, tomato and jalapeños. Toss to coat.
• Using a bread knife, cut beef and bean tortilla stack into wedges (like a cake!) and divide between plates. • Top with light sour cream. Serve with tomato, cucumber and jalapeño salsa. Enjoy!
