Extra Cheesy Mexican Black Bean Quesadillas
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Extra Cheesy Mexican Black Bean Quesadillas

Extra Cheesy Mexican Black Bean Quesadillas

with Radish Salad & Sour Cream

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:
Veggie
Spicy
Allergens:
Soy
Milk
Gluten

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

Total Time40 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

½

Onion

1

carrot

3 clove

garlic

1 packet

black beans

(Contains Soy; )

1 sachet

Mexican Fiesta Spice Blend

1 sachet

vegetable stock powder

6

Mini Flour Tortillas

(Contains Gluten; )

2 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

baby leaves

1

radish

1 packet

sour cream

(Contains Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3492 kJ
Calories835 kcal
Fat54 g
of which saturates32.5 g
Carbohydrate54.9 g
of which sugars13.2 g
Dietary Fibre11.1 g
Protein30.2 g
Sodium2156 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

Large Frying Pan
Baking Paper
Baking Tray

Instructions

1
1

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

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Divide cheesy Mexican black bean quesadillas between plates. • Serve with radish salad and sour cream to serve. Enjoy!