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 kidney beans, spring onion and cucumber salsa.
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
½
Onion
1
carrot
3 clove
Garlic
1 packet
red kidney beans
1 sachet
Tex-Mex spice blend
1 packet
Baby Leaves
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
cucumber
2 sprig
spring onion
1 packet
Sour Cream
(Contains: Milk; )
1 packet
beef mince
olive oil
20 g
butter
(Contains: Milk; )
drizzle
vinegar (balsamic or white wine)
• Preheat oven to 220°C/200°C fan-forced. Thinly slice onion (see ingredients). Grate carrot. • Finely chop garlic. Drain and rinse half the red kidney beans. • In a medium bowl, add red kidney 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 beef mince, onion and carrot, breaking up mince with a spoon, 5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! 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 red kidney beans, then season with salt and pepper and stir to combine.
• Arrange mini flour tortillas on a lined oven tray. Divide beef and red kidney 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 cucumber and spring onion. • In a second medium bowl, combine cucumber, spring onion and a drizzle of vinegar and olive oil. Season to taste. • Divide Tex-Mex red kidney bean and beef quesadillas between plates. Top with cucumber salsa and sour cream to serve. Enjoy!