Cheesy Tex-Mex Black Bean Quesadillas

Name: Cheesy Tex-Mex Black Bean Quesadillas with Tomato-Radish Salsa & Sour Cream
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; ½ Onion; 1 carrot; 1 tomato; 3 clove garlic; 1 packet black beans; 1 sachet Tex-Mex spice blend; 20 g butter; 1 packet Baby Leaves; 6 Mini Flour Tortillas; 1 packet Shredded Cheddar Cheese; 2 radish; 2 bunch spring onion; drizzle vinegar (balsamic or white wine); 1 packet sour cream

with Tomato-Radish Salsa & Sour Cream

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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 spring onion and radish salsa.

Tags:

Veggie

•Climate Superstar

Allergens:

Milk

•Gluten(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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Onion

carrot

tomato

3 clove

garlic

1 packet

black beans

1 sachet

Tex-Mex spice blend

1 packet

Baby Leaves

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

radish

2 bunch

spring onion

1 packet

sour cream

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)3812 kJ

Fat45.3 g

of which saturates25.9 g

Carbohydrate84.7 g

of which sugars15.8 g

Protein35.1 g

Sodium1366 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 Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Thinly slice onion (see ingredients). Grate carrot. Cut tomato into chunks. • Finely chop garlic. Drain and rinse black beans. • In a medium bowl, add black beans and roughly mash with a potato masher or fork.

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

• Arrange mini flour tortillas over 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. 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.

• While the quesadillas are baking, 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 black bean and spinach quesadillas between plates. Top with radish-tomato salsa and sour cream to serve. Enjoy!