Tex-Mex 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, spring onion and cucumber salsa.
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 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; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
drizzle
vinegar (balsamic or white wine)
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 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. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! 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 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.
• 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 quesadillas between plates. Top with cucumber salsa and sour cream to serve. Enjoy!