Tex-Mex Chickpea Quesadillas
with Cucumber Salsa & Cheddar Cheese- Milk
- Gluten(Wheat)
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 chickpeas, spring onion and cucumber salsa. *We’ve replaced the black beans in this recipe with chickpeas due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
½
Onion
1
carrot
3 clove
garlic
1 tin
chickpeas
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; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice onion (see ingredients). • Grate carrot. • Finely chop garlic. • Drain and rinse chickpeas.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until softened, 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 chickpeas and cook until softened, 2-3 minutes. Lightly mash with a fork. • Add a dash of water, the butter and baby leaves and cook until wilted, 1 minute. Season with salt and pepper and stir to combine.
• Arrange mini flour tortillas on a lined oven tray. Divide chickpea 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 to taste. • Bake quesadillas, until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back towards the quesadillas.
• Meanwhile, thinly slice cucumber and spring onion. • In a medium bowl, combine cucumber, spring onion and a drizzle of vinegar and olive oil. Season to taste. • Divide Tex-Mex chickpea quesadillas between plates. • Top with cucumber salsa and sour cream to serve. Enjoy!
