Mexican Beef, Smashed Black Bean & Veggie Quesadillas

Name: Mexican Beef, Smashed Black Bean & Veggie Quesadillas with Sour Cream & Tomato Salsa
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 1 olive oil; water; butter; white wine vinegar; 1 Black Beans; 1 Brown Onion; 1 Mexican Fiesta Spice Blend; 1 Beef Mince; 1 Tomato Paste; 1 Baby Spinach Leaves; 1 Mini Flour Tortillas; 1 Cheddar Cheese; 1 Tomato; 1 Coriander; 1 Light Sour Cream; 1 Sweetcorn

with Sour Cream & Tomato Salsa

Get up to $200 off!

Allergens:

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 Time

DifficultyEasy

Ingredients

Serving amount

Black Beans

Brown Onion

Mexican Fiesta Spice Blend

Beef Mince

Tomato Paste

Baby Spinach Leaves

Mini Flour Tortillas

Cheddar Cheese

Tomato

Coriander

Light Sour Cream

Sweetcorn

Not included in your delivery

olive oil

water

butter

white wine vinegar

Nutritional Values

Calories1057 kcal

Energy (kJ)4422 kJ

Fat48.5 g

of which saturates23.2 g

Carbohydrate85.9 g

of which sugars19.6 g

Protein61 g

Sodium1537 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. Drain sweetcorn. 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, 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, until fragrant, 1 minute. • Stir in the water, butter and baby spinach leaves, until wilted and combined, 1-2 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ --------------CCM TEXT--------------• • 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 high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Reduce pan to medium-high heat. Cook black beans, onion and corn, 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, until fragrant, 1 minute. • Stir in the water, butter and baby spinach leaves, until wilted and combined, 1-2 minutes.

• Arrange tortillas 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 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ --------------CCM TEXT--------------• • 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, finely chop tomato and coriander. • In a medium bowl, combine tomato, coriander and a drizzle of white wine vinegar and olive oil. Season.

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