Tex-Mex Chickpea & Pork 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 chickpea, 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
1
Red Onion
1
Carrot
1
Pork Mince
Garlic
1
Tex-Mex Spice Blend
1
baby leaves
1
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
Shredded Cheddar Cheese
(Contains Milk; )
2
Spring Onion
1
Chickpeas
1
Cucumber
1
Sour Cream
(Contains Milk; )
Not included in your delivery
1
olive oil
1
butter
(Contains Milk; )
Nutrition Values
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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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. • 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork mince, onion and carrot, breaking up with a spoon, 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 flour tortillas 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Arrange mini flour tortillas on a lined oven tray. Divide pork and 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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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!