Mexican Beef Quesadillas

Name: Mexican Beef Quesadillas with Charred Corn Salsa & Plant-Based Aioli
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Brown Onion; 1 Capsicum; 1 packet Coriander; 1 Corn; 2 Garlic; 1 sachet Mexican Fiesta Spice Blend; 6 Mini Flour Tortillas; 1 packet Plant-Based Aioli; 250 g Beef Mince; 1 packet Tomato Paste; 1 Tomato; 1 sachet Vegetable Stock Pot; 1 drizzle olive oil; ⅓ cup Water; 20 g plant-based butter; 1 tsp brown sugar; 1 drizzle white wine vinegar

with Charred Corn Salsa & Plant-Based Aioli

Recipe Development TeamUpdated on August 21, 2026

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Calories

:

853 kcal

Protein

:

40.9g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Soy
Milk
May contain traces of allergens

In this cosy quesadilla dish, pack all of your beef favourites into golden and crispy tortillas for a meal packed with maximum flavour. No Mexican dish is completed without a salsa so on the menu tonight is a corn and tomato one.

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

Ingredients

Serving amount

1

Brown Onion

1

Capsicum

1 packet

Coriander

1

Corn

2

Garlic

1 sachet

Mexican Fiesta Spice Blend

6

Mini Flour Tortillas

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

1 packet

Plant-Based Aioli

250 g

Beef Mince

1 packet

Tomato Paste

1

Tomato

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

⅓ cup

Water

20 g

plant-based butter

1 tsp

brown sugar

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3570 kJ

Calories853 kcal

Fat48.7 g

of which saturates11.9 g

Carbohydrate62.9 g

of which sugars26.2 g

Dietary Fibre13.3 g

Protein40.9 g

Cholesterol16.2 mg

Sodium1390 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion and garlic. Roughly chop tomato and coriander. Thinly slice capsicum. Slice kernels off corn cob.

2

• SPICY! The spice blend is hot, use less if you're sensitive to heat. Heat a large frying pan over high heat. Cook beef mince, capsicum, and onion (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium and add tomato paste, Mexican Fiesta spice blend and garlic and cook until fragrant, 1 minute. • Remove pan from heat and stir in stock concentrate, the water, plant-based butter and brown sugar until cheese is melted, 1 minute. Season.

3

• Arrange tortillas over a lined oven tray. Divide mince mixture among tortillas, spooning it onto one half of each tortilla. • 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.

4

• Bake quesadillas until tortillas are golden, 10-12 minutes. Spoon any overflowing filling 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.

5

• While quesadillas are baking, wash out frying pan and return over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a medium bowl and add tomato, coriander and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste. TIP: Cover the pan with a lid if the kernels are “popping” out.