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!
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Ingredients
2 clove
garlic
½
Brown Onion
2
radish
1
carrot
1 bag
baby spinach leaves
1 tin
cannellini beans
(Contains Soy; )
1 sachet
Tex-Mex spice blend
1 packet
tomato paste
1 packet
Mild Chipotle Sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¼ cup
water
1 tsp
brown sugar
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 carrot and onion, stirring, until just softened, 2-3 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add cannellini beans, Tex-Mex spice blend, tomato paste and garlic and cook, stirring, until fragrant, 1 minute. • Reduce heat to medium, then add the water, brown sugar 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!