Mexican Beef, Smashed Black Bean & Veggie Quesadillas
with Sour Cream & Tomato Salsa
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
Black Beans
1
Brown Onion
1
Mexican Fiesta Spice Blend
1
Beef Mince
1
Tomato Paste
1
Baby Spinach Leaves
1
Mini Flour Tortillas
1
Cheddar Cheese
1
Tomato
1
Coriander
1
Light Sour Cream
(Contains Milk;)
1
Sweetcorn
Not included in your delivery
1
olive oil
water
butter
white wine vinegar
Nutritional Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Drain and rinse black beans. Drain sweetcorn. Finely chop brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook black beans, onion and corn, until tender, 2-3 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 tomato paste and cook, until fragrant, 1 minute. • Stir in the water, butter and baby spinach leaves, until wilted and combined, 1-2 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ --------------CCM TEXT--------------• • Preheat oven to 220°C/200°C fan-forced. Drain and rinse half the black beans. Drain sweetcorn. Finely chop brown onion. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Reduce pan to medium-high heat. Cook black beans, onion and corn, until tender, 2-3 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 tomato paste and cook, until fragrant, 1 minute. • Stir in the water, butter and baby spinach leaves, until wilted and combined, 1-2 minutes.
• Arrange tortillas over a lined oven tray. Divide 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ --------------CCM TEXT--------------• • 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, finely chop tomato and coriander. • In a medium bowl, combine tomato, coriander and a drizzle of white wine vinegar and olive oil. Season.
• Divide Mexican smashed black bean and veggie quesadillas between plates. • Top with tomato salsa. Serve with a dollop of light sour cream. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ --------------CCM TEXT--------------• • Divide Mexican smashed beef, black bean and veggie quesadillas between plates. • Top with tomato salsa. Serve with a dollop of light sour cream. Enjoy!