Mushroom & Bean Quesadillas
with Charred Corn Salsa
Try a tasty twist on veggie quesadillas with these cheesy versions that use spiced mushrooms and red kidney beans as the hearty filling. With a charred corn salsa as a refreshing side, they’re a clever spin on the Mexican classic!
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
½ unit
brown onion
2 clove
garlic
½ sachet
Mexican Fiesta spice blend
¾ punnet
button mushrooms
8 unit
mini flour tortillas
(ContainsGluten)1 block
Cheddar cheese
(ContainsMilk)½ tin
sweetcorn
1 unit
tomato
1 bunch
spring onion
1 packet
Greek-style yoghurt
(ContainsMilk)½ tin
red kidney beans
Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)2 tsp
vinegar (rice wine or white wine)
Preheat the oven to 200°C/180°C fan-forced. Thinly slice the brown onion (see ingredients list). Thinly slice the button mushrooms (see ingredients list). Finely chop the garlic (or use a garlic press). Grate the Cheddar cheese. Drain the sweetcorn (see ingredients list). Drain and rinse the red kidney beans (see ingredients list). Transfer the red kidney beans to a medium bowl and roughly mash with a potato masher or fork.
SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring occasionally, until softened, 2-3 minutes. Add the garlic and Mexican Fiesta spice blend (see ingredients list) and cook until fragrant, 1 minute. Add the sliced mushrooms, butter and another drizzle of olive oil and cook, stirring occasionally, until tender, 4-5 minutes. Transfer to the bowl with the red kidney beans and stir to combine.
Arrange 1/2 the mini flour tortillas (see ingredients list) over two oven trays lined with baking paper. Divide the mushroom mixture between the tortillas and sprinkle with grated Cheddar cheese. Top with the remaining tortillas and press down gently with a spatula. Brush or spray the tortillas with olive oil and season with salt and pepper.
Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes.
While the quesadillas are baking, wash out the pan and return to a high heat. Add the sweetcorn kernels to the pan. Cook until lightly charred, 3-4 minutes. TIP: Cover the frying pan with a lid if the kernels are popping out! Finely chop the tomato. Thinly slice the spring onion. In a medium bowl, combine the charred corn, tomato and spring onion. Add the vinegar and a drizzle of olive oil. Mix well and season to taste with salt and pepper.
Cut the cheesy mushroom and bean quesadillas into quarters. Serve with the charred corn salsa and Greek yoghurt on the side.