Garlicky Black Bean Quesadillas
with Plant-Based Aioli & Cheddar Cheeze
Crispy on the outside, and full of melty, tomateoy deliciousness on the inside, these hearty plant-based quesadillas are the real deal. Serve with a pickled onion-adorned salad and meet your new favourite meat-free recipe!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
red onion
2 clove
garlic
1
carrot
1 tin
black beans
1 packet
tomato paste
1 sachet
garlic & herb seasoning
1 sachet
vegetable stock powder
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
cucumber
1 bag
parsley
½ head
cos lettuce
1 packet
plant-based aioli
1 packet
plant-based shredded Cheddar cheese
Not included in your delivery
olive oil
¼ cup
white wine vinegar
½ cup
water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red onion. In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add 1/2 the red onion to the pickling liquid. Add enough water to just cover the onion, then set aside. Finely chop the garlic. Grate the carrot. Drain and rinse the black beans.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and remaining onion, stirring, until tender, 2-3 minutes. Add the garlic, tomato paste and garlic & herb seasoning and cook until fragrant, 1 minute. Add the black beans, vegetable stock powder and the water and simmer, stirring, until slightly thickened, 2-3 minutes. Lightly mash the beans with a potato masher or fork. Season to taste.
Arrange the mini flour tortillas over a lined oven tray. Divide the bean mixture among the tortillas, spooning it onto one half of each tortilla, then top with the plant-based 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 a drizzle of olive oil. Season with salt and pepper.
Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas.
TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
While the quesadillas are baking, roughly chop the cucumber and parsley. Finely shred cos lettuce (see ingredients). In a medium bowl, combine a drizzle of olive oil and a splash of the pickling liquid. Season to taste, then add the cucumber, cos lettuce and 1/2 the parsley. Drain the pickled onion and add to the salad, tossing to combine.
Divide the garlicky black bean quesadillas between plates. Sprinkle with the remaining parsley. Serve with the salad and plant-based aioli.