Garlicky Black Bean Quesadillas

Name: Garlicky Black Bean Quesadillas with Plant-Based Aioli & Cheddar Cheeze
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 red onion; ¼ cup white wine vinegar; 2 clove garlic; 1 carrot; 1 tin black beans; 1 packet tomato paste; 1 sachet garlic & herb seasoning; 1 sachet vegetable stock powder; ½ cup water; 6 mini flour tortillas; 1 cucumber; 1 bag parsley; ½ head cos lettuce; 1 packet plant-based aioli; 1 packet plant-based shredded Cheddar cheese

with Plant-Based Aioli & Cheddar Cheeze

Get up to $200 off!

Crispy on the outside, and full of melty, tomateoy deliciousness on the inside, these hearty plant-based quesadillas are the real deal. Serve with a pickled onion-adorned salad and meet your new favourite meat-free recipe!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Plant Based

Allergens:

Gluten

•Soy

•Wheat

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

red onion

2 clove

garlic

carrot

1 tin

black beans

1 packet

tomato paste

1 sachet

garlic & herb seasoning

1 sachet

vegetable stock powder

mini flour tortillas

cucumber

1 bag

parsley

½ head

cos lettuce

1 packet

plant-based aioli

1 packet

plant-based shredded Cheddar cheese

Not included in your delivery

olive oil

¼ cup

white wine vinegar

½ cup

water

Nutritional Values

Energy (kJ)2768 kJ

Fat30.8 g

of which saturates7 g

Carbohydrate77.5 g

of which sugars18.8 g

Protein20.4 g

Sodium2324 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red onion. In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add 1/2 the red onion to the pickling liquid. Add enough water to just cover the onion, then set aside. Finely chop the garlic. Grate the carrot. Drain and rinse the black beans.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and remaining onion, stirring, until tender, 2-3 minutes. Add the garlic, tomato paste and garlic & herb seasoning and cook until fragrant, 1 minute. Add the black beans, vegetable stock powder and the water and simmer, stirring, until slightly thickened, 2-3 minutes. Lightly mash the beans with a potato masher or fork. Season to taste.

Arrange the mini flour tortillas over a lined oven tray. Divide the bean mixture among the tortillas, spooning it onto one half of each tortilla, then top with the plant-based 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 a drizzle of olive oil. Season with salt and pepper.

Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas.

TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

While the quesadillas are baking, roughly chop the cucumber and parsley. Finely shred cos lettuce (see ingredients). In a medium bowl, combine a drizzle of olive oil and a splash of the pickling liquid. Season to taste, then add the cucumber, cos lettuce and 1/2 the parsley. Drain the pickled onion and add to the salad, tossing to combine.