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 carrot, 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!
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
Brown Onion
1
carrot
1 tin
black beans
(Contains Soy; )
1 bag
salad leaves
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
2
radish
2 bunch
spring onion
1 packet
sour cream
(Contains Milk; )
3 clove
garlic
¾ sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1 drizzle
vinegar (white wine or red wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. Thinly slice onion. Grate the carrot. • Finely chop garlic. Drain and rinse black beans. • In a medium bowl, add black beans 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 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.
• 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. Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into quesadillas.
TIP: If your oven tray is crowded, divide between two trays.
• While 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. • Divide Cheddar and black bean quesadillas between plates. Top with radish salsa and sour cream to serve.