Tex-Mex Kidney Bean & Beef Quesadillas

Name: Tex-Mex Kidney Bean & Beef Quesadillas with Cucumber Salsa & Cheddar Cheese
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; ½ Onion; 1 carrot; 3 clove Garlic; 1 packet red kidney beans; 1 sachet Tex-Mex spice blend; 20 g butter; 1 packet Baby Leaves; 6 Mini Flour Tortillas; 1 packet Shredded Cheddar Cheese; 1 cucumber; 2 sprig spring onion; drizzle vinegar (balsamic or white wine); 1 packet Sour Cream; 1 packet beef mince

with Cucumber Salsa & Cheddar Cheese

Get up to $175 off

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.

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Onion

carrot

3 clove

Garlic

1 packet

red kidney beans

1 sachet

Tex-Mex spice blend

1 packet

Baby Leaves

Mini Flour Tortillas

1 packet

Shredded Cheddar Cheese

cucumber

2 sprig

spring onion

1 packet

Sour Cream

1 packet

beef mince

Not included in your delivery

olive oil

20 g

butter

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)5001 kJ

Calories1195 kcal

Fat59.9 g

of which saturates34.1 g

Carbohydrate77.2 g

of which sugars15.1 g

Dietary Fibre21 g

Protein66.7 g

Sodium1490 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 Paper

•Baking Tray

Cooking Steps

• 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!