Mexican Beef, Black Bean & Veggie Quesadillas

Name: Mexican Beef, 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 sweetcorn; 1 brown onion; 1 sachet Mexican Fiesta spice blend; 1 packet tomato paste; ¼ cup water; 20 g butter; 1 packet baby spinach leaves; 6 mini flour tortillas; 1 packet Cheddar cheese; 1 tomato; 1 packet coriander; drizzle white wine vinegar; 1 packet Light Sour Cream; 1 packet beef mince

with Sour Cream & Tomato Salsa

Get up to $200 off!

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

Tags:

Spicy

Allergens:

Milk

•Gluten

•Soy

•Wheat

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

brown onion

1 sachet

Mexican Fiesta spice blend

1 packet

tomato paste

1 packet

baby spinach leaves

mini flour tortillas

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

1 packet

Cheddar cheese

(Contains: Milk;)

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

(Contains: Milk;)

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3529 kJ

Calories844 kcal

Fat36 g

of which saturates17.1 g

Carbohydrate86.9 g

of which sugars19.3 g

Dietary Fibre18.8 g

Protein33.1 g

Sodium1448 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. Drain and rinse half the black beans. Drain sweetcorn. Finely chop brown onion. • Heat a large frying pan 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 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 beef, black bean and veggie quesadillas between plates. • Top with tomato salsa. Serve with a dollop of light sour cream. Enjoy!