Cheddar & Black Bean Quesadillas
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Cheddar & Black Bean Quesadillas

Cheddar & Black Bean Quesadillas

with Radish Salsa & Sour Cream

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 nutritious ingredients and paired it with a fresh spring onion and radish 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!

Tags:
Veggie
Allergens:
Soy
Milk
Gluten(Wheat)

The quantities provided above are averages only.

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount
Brown Onion

1

Brown Onion

carrot

1

carrot

garlic

3 clove

garlic

black beans

1 tin

black beans

(Contains Soy; )

salad leaves

1 bag

salad leaves

Mini Flour Tortillas

6

Mini Flour Tortillas

(Contains Gluten(Wheat); )

radish

3

radish

spring onion

2 stalk

spring onion

sour cream

1 packet

sour cream

(Contains Milk; )

Tex-Mex spice blend

¾ sachet

Tex-Mex spice blend

Shredded Cheddar Cheese

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

Not included in your delivery

olive oil

olive oil

butter

20 g

butter

(Contains Milk; )

vinegar (white wine or red wine)

1 drizzle

vinegar (white wine or red wine)

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Nutrition Values

Energy (kJ)3679 kJ
Fat49.2 g
of which saturates27.9 g
Carbohydrate69.7 g
of which sugars15.1 g
Protein33.3 g
Sodium1521 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

Preheat the oven to 220°C/200°C fan-forced. Thinly slice onion. Grate the carrot. Finely chop garlic. Drain and rinse black beans. Transfer beans to a medium bowl and roughly mash with a potato masher or fork.

2
2

SPICY! This is a mild spice blend, but use less if you're sensitive to heat!

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot until softened, 5 minutes. Add garlic and Tex-Mex spice blend (see ingredients) and cook until fragrant, 1 minute. Add a dash of water, the butter and salad leaves and cook until wilted, 1 minute. Add black beans, then season with salt and pepper and stir to combine.

3
3

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 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.

TIP: If your oven tray is crowded, divide between two trays.

4
4

Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.

5
5

While the quesadillas are baking, thinly slice radish and spring onion. In a second medium bowl, combine radish, spring onion and a drizzle of vinegar and olive oil. Season to taste.

6
6

Divide Cheddar and black bean quesadillas between plates. Top with radish salsa and sour cream to serve.