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Superfood Quesadillas

Superfood Quesadillas

with Cherry Tomato Salsa

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Forget the Tex-Mex quesadillas of the past; this beauty is jam- packed with nutrients, earning its superfood crown. The secret to a killer Mexican feast is a refreshing salsa made with sweet tomato and punchy coriander. So simple, yet so satisfying!

Allergens:MilkGlutenEgg

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 Time30 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

red onion

1 clove

garlic

1 bunch

kale

½ tin

black beans

½

lemon

½ punnet

cherry tomatoes

1 bunch

coriander

1 block

Cheddar cheese

(ContainsMilk)

1 tsp

mild Mexican spice blend

(ContainsGluten)

6

mini tortillas

(ContainsGluten)

3

free range eggs

(ContainsEgg)

Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3800 kJ
Fat35.3 g
of which saturates10.2 g
Carbohydrate106 g
of which sugars7.2 g
Dietary Fibre0 g
Protein38.7 g
Cholesterol0 mg
Sodium1500 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Sieve
Zester
Bowl
Pan
Paper Towel
Small Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, finely chop the red onion and coriander leaves. Peel and crush the garlic. Destem the kale and finely slice. Drain and rinse the black beans. Zest the lemon and cut it into wedges. Quarter the cherry tomatoes. Lastly, grate the Cheddar cheese.

2

Heat half of the olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 5 minutes or until soft. Add the garlic and the Mexican spice mix. Cook, stirring, for 1 minute or until fragrant. Add a splash of water and the kale and cook for 2-3 minutes or until the kale has wilted. Stir through the black beans, a pinch of the lemon zest and season with salt and pepper. Transfer to a medium bowl. Wipe the pan clean with paper towel.

3

Combine the cherry tomatoes, coriander, the juice from half of the lemon wedges and the remaining olive oil in a small bowl. Season with salt and pepper and set aside.

4

Place the same frying pan back over a medium heat. Spray or brush with a little olive oil. Place one mini flour tortilla in the pan and spoon over some of the kale and black bean mixture. Crack a free-range egg over the top and use a fork to lightly break it up. Sprinkle with a little of the Cheddar cheese and then top with another tortilla. Cook for 1-2 minutes or until golden, pressing down firmly with a spatula.

5

To flip the quesadilla, slide it out of the pan (cooked side down) with a spatula on to a large plate. Place the frying pan over the uncooked tortilla and flip the plate so that it lands with the uncooked side down in the frying pan. Cook for 1-2 minutes or until golden. Transfer to the plate and cover with foil to keep warm. Repeat with the remaining tortillas, kale mixture, cheese, and eggs.

6

Cut the quesadillas into quarters and serve topped with the tomato salsa and remaining lemon wedges.