Fiery Smashed Black Bean & Veggie Quesadillas

Name: Fiery Smashed Black Bean & Veggie Quesadillas with Sour Cream & Tomato Salsa
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet black beans; 1 tin corn kernels; 1 brown onion; 1 sachet Mexican Fiesta spice blend; 1 packet tomato paste; ¼ cup water; 20 g butter; 1 bag baby spinach leaves; 6 mini flour tortillas; 1 packet Cheddar cheese; 1 tomato; 1 bag coriander; drizzle white wine vinegar; 1 packet Light Sour Cream

with Sour Cream & Tomato Salsa

4.5(139)

Get up to $230 off + Free Extras for 8 weeks

Calories

undefined undefined

Protein

34.2g protein

Preparation Time

25 minutes

Difficulty

Easy

Veggie

Spicy

Climate Superstar

Allergens:

Milk
Gluten
Soy
Wheat
May contain traces of allergens
Milk
Soy

Stress less about dinnertime thanks to this dish with maximum flavour and minimal effort. Make an easy black bean filling for the quesadillas flavoured with our tasty spice blend, that works perfectly with sour cream and a refreshing tomato salsa.

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

Ingredients

Serving amount

1 packet

black beans

1 tin

corn kernels

brown onion

1 sachet

Mexican Fiesta spice blend

1 packet

tomato paste

1 bag

baby spinach leaves

mini flour tortillas

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

1 packet

Cheddar cheese

(Contains: Milk;)

tomato

1 bag

coriander

1 packet

Light Sour Cream

(Contains: Milk;)

Not included in your delivery

olive oil

¼ cup

water

20 g

butter

(Contains: Milk;)

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3389 kJ

Fat35.8 g

of which saturates16.7 g

Carbohydrate79.8 g

of which sugars18.1 g

Protein34.2 g

Sodium1543 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Paper

•Baking Tray

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Drain and rinse black beans. • Drain corn kernels. • Finely chop brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook black beans, onion and corn, stirring, until tender, 2-3 minutes. Lightly mash black bean mixture with a potato masher or fork. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. • Stir in the water, butter and baby spinach leaves, until wilted and combined, 1-2 minutes.

• Arrange mini flourtortillas over a lined oven tray. Divide bean mixture among tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese. • Fold empty half of each tortilla over to enclose filling. Press down with spatula. Brush or spray tortillas with a drizzle of olive oil and season. • Bake quesadillas until cheese has melted and tortillas are golden, 8-10 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.

• Meanwhile, finely chop tomato and coriander. • In a medium bowl, combine tomato, coriander and a drizzle of white wine vinegar and olive oil. Season.