Cheesy Mexican Black Bean Quesadillas

Name: Cheesy Mexican Black Bean Quesadillas with Radish Salad & Sour Cream
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet Shredded Cheddar Cheese; 1 packet Sour Cream; 6 Mini Flour Tortillas; 1 packet baby leaves; 1 sachet Mexican Fiesta Spice Blend; 1 Red Onion; 1 Carrot; 2 Garlic; 1 packet Black Beans; 1 Radish

with Radish Salad & Sour Cream

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Embark on a culinary fiesta with these cheesy quesadillas, featuring a harmonious blend of gooey melted cheese and black beans encased in a golden, crispy tortilla. Served with a vibrant radish salad and a dollop of cooling sour cream, these quesadillas are a celebration of Mexican flavours.

Tags:

Spicy

•Chef's Choice

•Vegetarian

Allergens:

Milk

•Hvede

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 packet

Shredded Cheddar Cheese

1 packet

Sour Cream

Mini Flour Tortillas

1 packet

baby leaves

1 sachet

Mexican Fiesta Spice Blend

Red Onion

Carrot

Garlic

1 packet

Black Beans

Radish

Nutrition Values

Calories726 kcal

Energy (kJ)3040 kJ

Fat27.8 g

of which saturates17.6 g

Carbohydrate74.6 g

of which sugars15 g

Dietary Fibre18.3 g

Protein36.8 g

Sodium1840 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice onion (see ingredients). Grate carrot. Finely chop garlic. • Drain and rinse black beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot until softened, 5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add black beans, Mexican Fiesta spice blend and garlic and cook, stirring until fragrant, 1-2 minutes. • Add the butter, vegetable stock powder and a splash of water and stir until combined, 1 minute. • Remove pan from heat and lightly crush beans with a potato masher or fork.

• Arrange mini flour tortillas on 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 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. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back towards the quesadillas.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, roughly chop baby leaves. Thinly slice radish. • In a medium bowl, combine baby leaves, radish and a drizzle of white wine vinegar and olive oil. Season to taste.