Mexican Black Bean, Beef & Veggie Quesadillas
with Avo & Tomato Salsa
Stress less about dinnertime thanks to this dish with maximum flavour and minimal effort. Make an easy black bean & beef filling for the quesadillas flavoured with our tasty spice blend, that works perfectly with a simple avo topping.
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
black beans
1 tin
sweetcorn
1 sachet
Mexican Fiesta spice blend
1 packet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
baby spinach leaves
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1
avocado
1
tomato
½ packet
coriander
1 packet
beef mince
Not included in your delivery
olive oil
2 tbs
water
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Drain and rinse half the black beans. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, black beans and corn, breaking up with a spoon, until just browned, 3-4 minutes. Lightly mash black bean mixture with a potato masher or fork. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and cook, until fragrant, 1 minute. • Stir in the water, enchilada sauce and baby spinach leaves, until wilted and combined, 1-2 minutes.
• Arrange tortillas over a lined oven tray. Divide beef and bean mixture among tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese. • Fold empty half of each tortilla over to enclose filling and press down with spatula. Brush or spray tortillas with a drizzle of olive oil and season. • Bake quesadillas until cheese has melted and tortillas are golden, 8-10 minutes. Spoon any overflowing filling and cheese back into quesadillas.
TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
• Meanwhile, Slice avocado in half, scoop out flesh and roughly chop. • Roughly chop tomato and coriander. • In a medium bowl, combine tomato, avocado coriander and a drizzle of white wine vinegar and olive oil. Season.
• Divide Mexican black bean, beef and veggie quesadillas between plates. • Top with avo and tomato salsa. Enjoy!