Mexican Smashed Beef, Bean & Veggie Quesadillas
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Mexican Smashed Beef, Bean & Veggie Quesadillas

Mexican Smashed Beef, Bean & Veggie Quesadillas

with Sour Cream & Tomato Salsa

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.

Tags:
Quick
Spicy
Allergens:
Gluten
Soy
Wheat
Milk

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 Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

black beans

1 tin

sweetcorn

1

brown onion

1 sachet

Mexican Fiesta spice blend

1 packet

tomato paste

1 packet

baby spinach leaves

6

mini flour tortillas

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

1 packet

Cheddar cheese

(Contains Milk;)

1

tomato

1 packet

coriander

1 packet

Light Sour Cream

(Contains Milk;)

1 packet

beef mince

Not included in your delivery

olive oil

¼ cup

water

20 g

butter

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3472 kJ
Calories830 kcal
Fat35.7 g
of which saturates17.1 g
Carbohydrate85.4 g
of which sugars19.2 g
Dietary Fibre19.2 g
Protein33.4 g
Sodium1471 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Paper
Baking Tray

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Drain and rinse half the black beans. Drain sweetcorn. Finely chop brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, black beans, onion and corn, breaking up with a spoon, until just browned, 3-4 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, until fragrant, 1 minute. • Stir in the water, butter and baby spinach leaves, until wilted and combined, 1-2 minutes.

2
2

• Arrange tortillas over a lined oven tray. Divide beef and 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 and 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 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.

3
3

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

4
4

• Divide Mexican smashed black bean, beef and veggie quesadillas between plates. • Top with tomato salsa. Serve with a dollop of light sour cream. Enjoy!