BBQ Black Bean Quesadillas
with Sour Cream & Cucumber Salsa
All hail the king of toasted breads, the cheesiest and most noble of dinner options, the mighty quesadilla! Tonight, we’ve filled them with a delicious mix of BBQ black beans and paired it with a fresh tomato, herb and cucumber salsa.
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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 tin
black beans
(Contains Soy; )
1 sachet
barbecue seasoning
1 bag
salad leaves
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
tomato
1
cucumber
1 bag
herbs
1 packet
sour cream
(Contains Milk; )
1 packet
BBQ sauce
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Drain black beans. Transfer beans to a medium bowl and roughly mash with a potato masher or fork. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook barbecue seasoning until fragrant, 1 minute. Add a dash of water and the butter and cook until combined, 1 minute. • Add salad leaves, black beans and BBQ sauce and stir until leaves have wilted.
• Arrange mini flour tortillas over a lined oven tray. Divide black bean filling between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose filling and press down gently with a spatula. Brush (or spray) tortillas with a drizzle of olive oil, then season with salt and pepper. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing bean filling and cheese back into quesadillas.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, roughly chop tomato, cucumber and herbs. In a medium bowl, combine tomato, cucumber, herbs and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide BBQ black bean quesadillas between plates. • Top with cucumber salsa. • Dollop over sour cream to serve.