Superfood Black Bean & Cheese Quesadillas
with Tomato-Coriander Salsa
All hail the king of toasted breads, the cheesiest and most noble of dinner options, the mighty quesadilla! Tonight, we’ve filled him with a delicious mix of superfoods and paired him with a fresh tomato-coriander salsa. A royal showing, to be sure.
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.
Ingredients
½ unit
red onion
2 clove
garlic
2 sachet
taco spice blend
(May be present: Gluten. )
1 bunch
kale
½ tin
black beans
½ unit
lemon
1 unit
tomato
1 bunch
coriander
6 unit
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 block
Cheddar cheese
(Contains Milk;)
1 tub
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
2 unit
egg
(Contains Egg;)
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Finely slice the red onion (use suggested amount). Peel and finely grate the garlic. Remove the stem from the kale and roughly chop the leaves. Drain and rinse the black beans (use suggested amount). Zest the lemon (use suggested amount) and slices into wedges. Grate the Cheddar cheese.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook for 5 minutes, or until softened. Add the garlic and the Taco spice blend and cook for 1 minute, or until fragrant. Add a dash of water and the kale and cook for 2-3 minutes, or until wilted. Stir through the black beans and add a pinch of lemon zest and pepper. Transfer to a medium bowl
Add the salt (use suggested amount) to the bowl with the black beans and crack in the eggs. Mix with a fork to combine. TIP: The egg will add moisture to the quesadillas. Wipe the pan clean with a paper towel, add a drizzle of olive oil and return to a medium heat. Place 1 mini flour tortilla in the pan and spread over a spoonful of the bean mixture. Sprinkle with Cheddar cheese and top with another tortilla. Cook for 1-2 minutes, until golden on one side.
Flip the quesadilla in the pan and cook for a further 1-2 minutes on the other side, or until golden. TIP: Use a large spatula to flip! Transfer the cooked quesadilla to a large plate and cover with foil to keep warm. Repeat with the remaining tortillas, bean mixture and Cheddar cheese.
While the tortillas are cooking, roughly dice the tomato. Roughly chop the coriander leaves. Transfer the tomato and coriander to a small bowl and squeeze over the juice from 1/2 of the lemon wedges. Drizzle with olive oil and season to taste with a pinch of salt and pepper.
Divide the superfood black bean and cheese quesadillas and the tomato-coriander salsa between plates. Serve the remaining lemon wedges and the Greek yoghurt on the side.
