Cheesy Mexican Black Bean Quesadillas
with Radish Salad & Sour Cream
Embark on a culinary fiesta with our Mexican-style black bean quesadillas, featuring a harmonious blend of gooey melted cheese and black beans encased in a golden, crispy tortilla. Served with a vibrant radish salad and a dollop of cooling sour cream, these quesadillas are a celebration of Mexican flavours.
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
½
Onion
1
carrot
3 clove
garlic
1 tin
black beans
(Contains Soy; )
1 sachet
Mexican Fiesta spice blend
1 sachet
vegetable stock powder
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 bag
baby spinach leaves
1
radish
½ packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Thinly slice onion (see ingredients). Grate carrot. • Finely chop garlic. Drain and rinse black beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot until softened, 5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add black beans, Mexican Fiesta spice blend and garlic and cook, stirring until fragrant, 1-2 minutes. • Add the butter, vegetable stock powder and a splash of water and stir until combined, 1 minute. • Remove pan from heat and lightly crush beans with a potato masher or fork.
• Arrange mini flourtortillas on 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 towards the quesadillas.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, roughly chop baby spinach leaves. Thinly slice radish. • In a medium bowl, combine radish, baby spinach and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide Mexican cheesy black bean quesadillas between plates. • Serve with radish salad and sour cream (see ingredients) to serve. Enjoy!