Chermoula & Sumac Cannellini Bean Quesadillas

Name: Chermoula & Sumac Cannellini Bean Quesadillas with Plant-Based Cheese & Sour Cream
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet Vegetable Stock Powder; 1 Tomato; 6 Mini Flour Tortillas; 1 sachet Turkish Sumac Seasoning; 1 packet baby leaves; 1 packet Tomato Paste; 1 tin Cannellini Beans; 1 packet Mixed Salad Leaves; 1 packet Plant-Based Grated Cheese; 1 Carrot; 1 packet Plant-Based Sour Cream; 1 sachet Chermoula Spice Blend

with Plant-Based Cheese & Sour Cream

Get up to $175 off

Tags:

Easy

Allergens:

Wheat

•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

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

Tomato

Mini Flour Tortillas

1 sachet

Turkish Sumac Seasoning

1 packet

baby leaves

1 packet

Tomato Paste

1 tin

Cannellini Beans

1 packet

Mixed Salad Leaves

1 packet

Plant-Based Grated Cheese

Carrot

1 packet

Plant-Based Sour Cream

1 sachet

Chermoula Spice Blend

Nutrition Values

Calories661 kcal

Energy (kJ)2760 kJ

Fat25.2 g

of which saturates9.8 g

Carbohydrate76.1 g

of which sugars11.8 g

Dietary Fibre24.8 g

Protein21.7 g

Sodium1960 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Cut tomato into wedges. Drain and rinse cannellini beans. Grate carrot. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot until tender, 2-3 minutes. • Add cannellini beans, tomato paste and chermoula spice blend and cook until fragrant, 1 minute. • Add the water, vegetable stock powder, plant-based butter, baby spinach leaves and a pinch of brown sugar and simmer until thickened, 1-2 minutes. • Remove from heat, then lightly mash bean mixture with a fork until some of them have broken up and sauce has thickened. Season to taste. • Remove from heat, then lightly mash bean mixture until some of them have broken up and sauce has thickened. Season to taste.

• Arrange mini flour tortillas over a lined oven tray. Divide bean mixture between tortillas, spooning it onto one half of each tortilla, then top with plant-based grated cheese. • Fold empty half of each tortilla over to enclose filling and press down with a spatula. Brush (or spray) tortillas with a drizzle of olive oil. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into quesadillas. TIP: Place a sheet of baking paper and a second oven tray on top of quesadillas if they unfold during cooking.

• Meanwhile, combine tomato, mixed salad leaves and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.

• Divide cannellini bean quesadillas and tomato salad between plates. • Top with plant-based sour cream. Sprinkle Turkish sumac seasoning over quesadillas to serve.