Tex-Mex Black Bean Quesadillas
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Tex-Mex Black Bean Quesadillas

Tex-Mex Black Bean Quesadillas

with Radish Salsa & Cheddar Cheese

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 black beans, spring onion and radish salsa.

Tags:
Quick
Veggie
Climate Superstar
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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½

Onion

1

carrot

3 clove

garlic

1 packet

Black Beans

(Contains Soy; )

1 sachet

Tex-Mex Spice Blend

1 packet

baby leaves

6

Mini Flour Tortillas

(Contains Gluten; )

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

2

radish

2 sprig

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)

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Nutrition Values

Energy (kJ)3775 kJ
Fat45.3 g
of which saturates25.9 g
Carbohydrate83.2 g
of which sugars14.5 g
Dietary Fibre22.2 g
Protein34.8 g
Sodium1364 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. • In a medium bowl, add black beans and roughly mash with a potato masher or fork.

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. • 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.

3
3

• 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.

4
4

• 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 Tex-Mex black bean quesadillas between plates. Top with radish salsa and sour cream to serve. Enjoy!