Tex-Mex Cannellini Bean Quesadillas
with Radish Salsa & Chipotle Yoghurt
Cannellini beans, Cheddar and carrot unite to make a hearty and delicious filling for these quesadillas. Simply spoon the cheesy filling onto the tortillas, fold them in half and bake. Easy cheesy dinner coming right up!
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
2 clove
garlic
½
Brown Onion
2
radish
1
carrot
1 bag
baby spinach leaves
1 tin
cannellini beans
(Contains Soy; )
1 packet
Mild Chipotle Sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 sachet
Tex-Mex spice blend
½ packet
enchilada sauce
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Thinly slice onion (see ingredients) and radish. Grate the carrot. Roughly chop baby spinach leaves. Drain and rinse cannellini beans.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion and carrot, stirring, until just softened, 2-3 minutes. • Add cannellini beans, Tex-Mex spice blend and garlic and cook, stirring, until fragrant, 1 minute. • Reduce heat to medium, then add enchilada sauce (see ingredients) and half the mild chipotle sauce. Stir to combine and cook until slightly reduced, 1-2 minutes.
• Place mini flourtortillas on a lined oven tray. Divide the bean filling between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling and press down using a spatula. Brush or spray tortillas with a drizzle of olive oil and season with salt and pepper. • Bake quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.
• While the quesadillas are baking, add radish, baby spinach and a drizzle of olive oil to a medium bowl. Season and toss to coat.
• In a small bowl, combine Greek-style yoghurt and remaining chipotle sauce.
• Divide Tex-Mex cannellini bean quesadillas between plates. • Serve with radish salsa and chipotle yoghurt. Enjoy!