Spinach & Black Bean Quesadillas
with Zesty Salsa & Yoghurt
All hail the king of toasted breads, the cheesiest and most noble of dinner options, the mighty quesadilla! Tonight, we’ve filled him with a delicious mix of nutritious ingredients and paired him with a fresh Kumato-coriander 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
½ unit
brown onion
2 clove
garlic
1 sachet
Mexican Fiesta spice blend
1 bag
baby spinach leaves
1 tin
black beans
½ unit
lemon
1 unit
kumato
1 bag
coriander
8 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Thinly slice the brown onion (see ingredients list). Finely grate the garlic (or use a garlic press). Zest the lemon (see ingredients list) and cut into wedges. Drain and rinse the black beans. Transfer the black beans to a medium bowl and roughly mash with a potato masher or fork.
SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 5 minutes. Add the garlic and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add a dash of water and the baby spinach leaves and cook until wilted, 1 minute. Add the mashed black beans, a pinch of lemon zest, salt and pepper and stir to combine. Transfer to a medium bowl.
Arrange 1/2 the mini flour tortillas (see ingredients list) on an oven tray lined with baking paper. Divide the black bean mixture between the tortillas and top with shredded Cheddar cheese. Top with the remaining tortillas. Press down on the tortillas gently with a spatula. Brush or spray the tortillas with olive oil and season with salt and pepper.
Bake the quesadillas until the cheese has melted and the tortillas are golden, 5-6 minutes.
While the quesadillas are baking, finely chop the Kumato and coriander. In a small bowl, combine the Kumato, coriander and a good squeeze of lemon juice. Drizzle with olive oil and season to taste with salt and pepper.
Divide the spinach, black bean and cheese quesadillas between plates. Top with the Kumato-coriander salsa and a dollop of the Greek yoghurt. Serve with any remaining lemon wedges.