BBQ Black Bean Quesadillas
with Sour Cream & Cucumber Salsa
- Milk
- Wheat
- Gluten
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
Ingredients
1
Tomato
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Cucumber
1 packet
Sour Cream
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 sachet
BBQ Seasoning
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
1 packet
Black Beans
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Drain black beans. Transfer beans to a medium bowl and roughly mash with a potato masher or fork. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook barbecue seasoning until fragrant, 1 minute. Add a dash of water and the butter and cook until combined, 1 minute. • Add baby spinach leaves, black beans and BBQ sauce and stir until spinach has wilted.
• Arrange mini flour tortillas over a lined oven tray. Divide black bean filling between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose filling and press down gently with a spatula. Brush (or spray) tortillas with a drizzle of olive oil, then season with salt and pepper. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing bean filling and cheese back into quesadillas. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, roughly chop tomato, cucumber and coriander. In a medium bowl, combine tomato, cucumber, coriander and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide BBQ black bean quesadillas between plates. • Top with cucumber salsa. • Dollop over sour cream to serve.
