Name: [HFM] Plant-Based Cheezy American Smashed Bean Quesadillas with Tomato Salsa & Cucumber Salad
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Black Beans; 1 packet Tomato Salsa; 1 packet Passata; 1 packet Coriander; 1 sachet All-American Spice Blend; 1 packet Plant-Based Grated Cheese; 1 packet Soffritto Mix; 1 Cucumber; 1 sachet Vegetable Stock Powder; 1 packet Mixed Salad Leaves; 6 Mini Flour Tortillas

HelloFresh

Recipes

[HFM] Plant-Based Cheezy American Smashed Bean Quesadillas

with Tomato Salsa & Cucumber Salad

Get up to $200 off!

Tags:

Plant Based

•Vegetarian

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 Time20 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

Black Beans

1 packet

Tomato Salsa

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

1 packet

Passata

1 packet

Coriander

1 sachet

All-American Spice Blend

1 packet

Plant-Based Grated Cheese

1 packet

Soffritto Mix

Cucumber

1 sachet

Vegetable Stock Powder

1 packet

Mixed Salad Leaves

Mini Flour Tortillas

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

Nutritional Values

Calories606 kcal

Energy (kJ)2540 kJ

Fat11.4 g

of which saturates4.9 g

Carbohydrate86.2 g

of which sugars18.3 g

Dietary Fibre18.9 g

Protein27.5 g

Sodium2210 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Drain and rinse black beans. Thinly slice cucumber into rounds. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook soffritto mix, tossing, until slightly tender, 2-3 minutes. • Add black beans and cook, until tender, 2-3 minutes. Lightly mash black bean mixture with a potato masher or fork.

• Reduce heat to medium and add All-American spice blend to pan, and cook, until fragrant, 1 minute. • Stir in passata, vegetable stock powder and the brown sugar, and simmer, until bubbling, 1-2 minutes.

• Arrange tortillas over lined oven tray. Divide bean mixture among tortillas, spooning it onto one half of each tortilla, then top with plant-based grated 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. • Bake quesadillas until 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, in a medium bowl, combine cucumber, mixed salad leaves, a drizzle of white wine vinegar and olive oil. • Divide plant-based cheezy American smashed black bean quesadillas between plates. • Tear over coriander. Serve with tomato salsa and cucumber salad. Enjoy!