Cheesy Louisiana Veggie Mince Quesadillas
with Caramelised Onion & Plant-Based Mayo
Caramelise the onions, sprinkle the cheese and fold the tortillas because the quesadilla is back in town. How could you resist a saucy Louisiana-spiced veggie mince filling? You can’t, because these quesadillas are the new kid in town that everybody wants to be friends with.
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
Ingredients
1 bag
baby spinach leaves
1
tomato
2 clove
garlic
1
Brown Onion
1
carrot
1 packet
plant-based mince
(Contains Soy; )
1 sachet
Louisiana spice blend
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Plant-Based Grated Cheese
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Plant-Based Mayo
(Contains Soy; )
Not included in your delivery
olive oil
½ cup
water
1 tbs
balsamic vinegar
1 tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Roughly chop baby spinach leaves. Finely chop tomato and garlic. Thinly slice onion. Grate the carrot.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook plant-based mince and carrot, breaking up mince with a spoon, until just browned, 4-5 minutes. • Add garlic, Louisiana spice blend and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Add the water and cook until slightly reduced, 1 minute.
• Arrange mini flourtortillas over a lined oven tray. Divide mince filling between tortillas, spooning it onto one half of each tortilla, then top with plant-based grated cheese. Fold the empty half of each tortilla over to enclose filling and press down with a spatula. Brush (or spray) tortillas with a drizzle of olive oil and season. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.
TIP: The plant-based cheese has a unique texture, use less or leave it out if you're not a fan!
• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce the heat to medium, then add the balsamic vinegar, brown sugar and a splash of water. Mix well, then cook until dark and sticky, 3-5 minutes.
• In a medium bowl, combine baby spinach, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide cheesy Louisiana veggie mince quesadillas between plates. Top with caramelised onion and spinach salsa. • Drizzle over plant-based mayo to serve. Enjoy!