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Spinach, Cheddar & Black Bean Quesadillas
Spinach, Cheddar & Black Bean Quesadillas

Spinach, Cheddar & Black Bean Quesadillas

with Tomato Salsa & Yoghurt

All hail the king of toasted breads, the cheesiest and most noble of dinner options, the mighty quesadilla! Tonight, we’ve filled them with a delicious mix of nutritious ingredients and paired it with a fresh tomato and spring onion salsa.

Tags:
Veggie
Allergens:
Milk
Wheat

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

Total30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 unit

onion

1 clove

carrot

3 clove

garlic

1 tin

black beans

1 sachet

Tex-Mex spice blend

1 bag

baby spinach leaves

6 packet

Mini Flour Tortillas

(Contains: Wheat; )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

2 bunch

tomato

2 bunch

spring onion

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk; )

1 drizzle

vinegar (white wine or red wine)

Nutrition Values

/ per serving
Calories3690 kcal
Fat35.6 g
of which saturates16.6 g
Carbohydrate100 g
of which sugars18.7 g
Protein37.1 g
Sodium2140 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
Baking Tray
Large Non-Stick Pan

Cooking Steps

Get prepped
1

Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red onion. Grate the carrot (unpeeled). Finely grate the garlic. Drain and rinse the black beans. Transfer the beans to a medium bowl and roughly mash with a potato masher or fork.

Cook the quesadilla filling
2

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook until softened, 5 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. Add a dash of water, then add the butter and the baby spinach leaves and cook until wilted, 1 minute. Add the mashed black beans, season with salt and pepper and stir to combine.

Assemble the quesadillas
3

Arrange the mini flour tortillas over an oven tray lined with baking paper. Divide the black bean mixture among the tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula. Brush or spray the tortillas with a drizzle of olive oil and season with salt and pepper. TIP: If your oven tray is crowded, separate across two trays.

Flip the quesadillas
4

Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing bean filling and cheese back into the quesadillas.

Make the zesty salsa
5

While the quesadillas are baking, roughly chop the tomato. Thinly slice the spring onion. In a small bowl, combine the tomato, spring onion and a drizzle of vinegar. Drizzle with olive oil and season to taste.

Serve up
6

Divide the spinach, Cheddar and black bean quesadillas between plates. Top with the tomato salsa and yoghurt.