Tex-Mex Pork & Black Bean Quesadillas
with Cucumber Salsa & Cheddar Cheese
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 black beans, pork, spring onion and cucumber salsa.
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 packet
black beans
(Contains Soy; )
1 sachet
Tex-Mex Spice Blend
1 packet
baby leaves
6
Mini Flour Tortillas
(Contains Gluten; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1
cucumber
2 sprig
spring onion
1 packet
sour cream
(Contains Milk; )
1 packet
pork mince
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Thinly slice onion (see ingredients). Grate carrot. • Finely chop garlic. Drain and rinse half the 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. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. • Add a dash of water, the butter and baby 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 and pork 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.
• While the quesadillas are baking, thinly slice cucumber and spring onion. • In a second medium bowl, combine cucumber, spring onion and a drizzle of vinegar and olive oil. Season to taste. • Divide Tex-Mex black bean and pork quesadillas between plates. Top with cucumber salsa and sour cream to serve. Enjoy!