Spinach, Black Bean & Cheddar Quesadillas
with Tomato Salsa & Yoghurt
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 tomato and coriander salsa.
Unfortunately, this week's radish was in short supply, so we've replaced it with tomato. Don't worry, the recipe will be just as delicious!
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 unit
onion
2 clove
garlic
½ unit
lemon
1 tin
black beans
(Contains Soy; )
1 sachet
Mexican Fiesta spice blend
1 bag
baby spinach leaves
8 unit
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 unit
tomato
1 bunch
coriander
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Thinly slice the red onion (see ingredients list). Finely grate the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Drain and rinse the black beans. Transfer the black beans to a medium bowl and roughly mash with a potato masher or fork.
SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 5 minutes. Add the garlic and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add a dash of water and the baby spinach leaves and cook until wilted, 1 minute. Add the mashed black beans, a pinch of lemon zest, salt and pepper and stir to combine.
Arrange 1/2 the mini flour tortillas on an oven tray lined with baking paper. Divide the black bean filling between the tortillas and top with the shredded Cheddar cheese. Top with the remaining tortillas. Press down on the tortillas gently with the spatula to flatten. Brush or spray the tortillas with olive oil and season with salt and pepper.
Bake the quesadillas until the cheese has melted and the tortillas are golden, 5-6 minutes.
While the quesadillas are baking, finely chop the tomato and coriander. In a small bowl, combine the tomato, coriander and a good squeeze of lemon juice. Drizzle with olive oil and season to taste with salt and pepper.
Divide the spinach, black bean and Cheddar quesadillas between plates. Top with the tomato salsa and a dollop of Greek yoghurt. Serve with any remaining lemon wedges.