Superfood Quesadilla
with Cherry Tomato Salsa
Forget the Tex-Mex quesadillas of the past; this beauty is jam-packed with nutrients, earning its superfood crown. The secret to a killer Mexican feast is a refreshing salsa made with sweet tomato, coriander and chilli. So simple, yet so satifying!
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
red onion
1 clove
garlic
1 tsp
Mild Mexican Spice Blend
(Contains Gluten;)
1 bunch
kale
½ tin
black beans
½
lime
½ punnet
cherry tomatoes
1 bunch
coriander
6
mini tortillas
(Contains Gluten, Wheat, Soy; May be present: Milk, Soy. )
3 packet
free range eggs
(Contains Egg;)
1 block
Cheddar cheese
(Contains Milk;)
Not included in your delivery
1 tbs
olive oil
Nutritional Values
Utensils
Cooking Steps
To prepare the ingredients, finely chop the onion and coriander leaves. Finely slice the kale (destemmed). Zest and cut the lime into wedges and the cherry tomatoes into quarters. Peel and crush the garlic. Drain and rinse the black beans. Lastly, grate the Cheddar cheese.
Heat half of the olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 5 minutes or until soft. Add the garlic and the Mexican spice mix. Cook, stirring, for 1 minute or until fragrant. Add a splash of water and the kale and cook for 2-3 minutes or until the kale has wilted. Stir through the black beans, a pinch of the lime zest and season with salt and pepper. Transfer to a medium bowl. Wipe the pan clean with paper towel.
Combine the cherry tomatoes, coriander, the juice from half of the lime wedges and the remaining olive oil in a small bowl. Season with salt and pepper and set aside.
Place the same frying pan back over a medium heat. Spray with a little olive oil. Place one mini flour tortilla in the pan and spoon over some of the kale and black bean mixture. Crack a free-range egg over the top and use a fork to lightly break it up. Sprinkle with a little of the Cheddar cheese and then top with another tortilla. Cook for 1-2 minutes or until golden, pressing down firmly with a spatula.
To flip the quesadilla, slide it out of the pan (cooked side down) with a spatula on to a large plate. Place the frying pan over the uncooked tortilla and flip the plate so that it lands with the uncooked side down in the frying pan. Cook for 1-2 minutes or until golden. Transfer to the plate and cover with foil to keep warm. Repeat with the remaining tortillas, kale mixture, cheese, and eggs.
Cut the quesadillas into quarters and serve topped with the tomato and chilli salsa and remaining lime wedges.