Beef & Bean Quesadillas
with Cheddar & Tomato-Coriander Salsa
You know it's going to be a good day when these bad boys are on the menu. With hidden, tasty beef and beautiful cannellini beans, these tortilla pockets will be bursting with flavour in every bite. Don't forget the tomato-coriander salsa to pack on top!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
beef mince
1 packet
mild chipotle sauce
(Contains Soy;)
1 bag
soffritto mix
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
coriander
½ packet
cannellini beans
1 sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
1
tomato
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
Not included in your delivery
olive oil
⅓ cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Roughly chop capsicum. Drain and rinse butter beans (see ingredients). • In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum and beef mince breaking up with a spoon, until just browned, 3-4 minutes. Drain oil from pan. • Add Tex-Mex spice blend and cook until fragrant, 1 minute. Add beans, mild chipotle sauce, soffritto mix and the water and cook until softened and starting to break down, 3-4 minutes. Season to taste.
• Arrange mini flour tortillas over a lined oven tray (if your tray is getting crowded, spread across two trays). • Spoon beef filling onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula. Brush (or spray) with olive oil. Season with salt and pepper. • Bake quesadillas until cheese is melted and tortillas are golden, 8-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas.
• Meanwhile, slice avocado in half, then scoop out the flesh and roughly chop. Roughly chop coriander. • In a small bowl, combine avocado, coriander and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide beef and bean quesadillas between plates. • Top with avocado-coriander salsa to serve. Enjoy!