Mexican Black Bean, Beef & Veggie Quesadillas

Name: Mexican Black Bean, Beef & Veggie Quesadillas with Avo & Tomato Salsa
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet black beans; 1 tin sweetcorn; 1 sachet Mexican Fiesta spice blend; 2 tbs water; 1 packet enchilada sauce; 1 packet baby spinach leaves; 6 mini flour tortillas; 1 packet Cheddar cheese; 1 avocado; 1 tomato; ½ packet coriander; drizzle white wine vinegar; 1 packet beef mince

with Avo & Tomato Salsa

Get up to $230 off

Stress less about dinnertime thanks to this dish with maximum flavour and minimal effort. Make an easy black bean & beef filling for the quesadillas flavoured with our tasty spice blend, that works perfectly with a simple avo topping.

Tags:

Spicy

Allergens:

Gluten

•Soy

•Wheat

•Milk

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

black beans

1 tin

sweetcorn

1 sachet

Mexican Fiesta spice blend

1 packet

enchilada sauce

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

1 packet

baby spinach leaves

mini flour tortillas

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

1 packet

Cheddar cheese

(Contains: Milk;)

avocado

tomato

½ packet

coriander

1 packet

beef mince

Not included in your delivery

olive oil

2 tbs

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)4466 kJ

Calories1067 kcal

Fat53.2 g

of which saturates18 g

Carbohydrate81.7 g

of which sugars13.7 g

Dietary Fibre25 g

Protein59.6 g

Sodium1812 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Drain and rinse half the black beans. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, black beans 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 cook, until fragrant, 1 minute. • Stir in the water, enchilada sauce and baby spinach leaves, until wilted and combined, 1-2 minutes.

• 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.

• Meanwhile, Slice avocado in half, scoop out flesh and roughly chop. • Roughly chop tomato and coriander. • In a medium bowl, combine tomato, avocado coriander and a drizzle of white wine vinegar and olive oil. Season.