Quick Spinach, Cheddar & Black Bean Quesadillas
with Radish Salsa & Yoghurt
All hail the king of toasted breads, the cheesiest and most noble of dinner options, the mighty quesadilla! Tonight, we’ve filled it with a delicious mix of nutritious ingredients and paired it with a fresh spring onion and radish salsa.
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
Ingredients
1
onion
1
carrot
3 clove
garlic
1 tin
black beans
(Contains Soy; )
1 bag
baby spinach leaves
6
Mini Flour Tortillas
(Contains Gluten; )
2 bunch
spring onion
1 packet
sour cream
(Contains Milk; )
¾ sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
3
radish
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 drizzle
vinegar (white wine or red wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Thinly slice red onion. Grate carrot. Finely chop garlic. Drain and rinse black beans. • Transfer beans to a medium bowl and roughly mash.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook onion and carrot until softened, 5 minutes. • Add garlic and Tex-Mex spice blend (see ingredients) and cook until fragrant, 1 minute. • Add a dash of water, the butter and baby spinach leaves and cook until wilted, 1 minute. • Add black beans, then season with salt and pepper and stir to combine.
• Arrange tortillas over a lined oven tray. Divide black bean filling between tortillas, spooning onto one half of each tortilla. Top with shredded Cheddar cheese. • Fold empty half of each tortilla over to enclose filling, then press down 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 toward quesadillas.
TIP: If your oven tray is crowded, divide between two trays.
• Thinly slice radish and spring onion. • In a second medium bowl, combine radish, spring onion and a drizzle of vinegar and olive oil. Season to taste. • Divide spinach, Cheddar and black bean quesadillas between plates. • Top with radish salsa and sour cream to serve.
