Tex-Mex Pork & Black Bean Quesadillas
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Tex-Mex Pork & Black Bean Quesadillas

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.

Allergens:
Soy
Milk
Gluten(Wheat)

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

Total Time25 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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(Wheat); )

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)

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Nutrition Values

Energy (kJ)3708 kJ
Fat53.5 g
of which saturates28.5 g
Carbohydrate54.1 g
of which sugars13.1 g
Dietary Fibre12.3 g
Protein46 g
Sodium1264 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!