Chili-Spiced Bean & Cheesy Beef Quesadillas
with black bean 'pico de gallo' salad
Black beans work double duty in this recipe – as a creamy refried filling for the quesadillas and for adding pops of flavour in a fresh pico de gallo!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Black Beans
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Egg, Milk, Tree nuts, Sesame, Soy, Wheat)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 unit(s)
Red Onion
28 g
Baby Spinach
1 unit(s)
Tomato
7 g
Cilantro
1 unit(s)
Sour Cream
(Contains Milk)
1 unit(s)
Lime
1 tbsp
Chili-Cumin Spice Blend
(May contain Triticale, Tree nuts, Wheat, Peanuts, Sulphites, Soy, Mustard, Milk, Sesame)
½ cup
Tomato Salsa
(May contain Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Finely chop cilantro.
- Cut tomato into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Juice lime.
- Drain and rinse beans.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
- When the pan is hot, add three-quarters of the onions and three-quarters of the beans. Cook for 2-5 min, stirring occasionally, until beans soften.
- To the pan with beans, add 2 tsp (4 tsp) Chili-Cumin Spice Blend and 1/4 cup (1/2 cup) water. Season with salt.
- Reduce heat to medium-low. Cook for 2-3 min, mashing beans roughly with a spoon, until liquid is absorbed. Season with salt and pepper.
- Remove the pan from heat.
- Meanwhile, prepare a parchment-lined baking sheet. Drizzle 2 tsp (4 tsp) oil over parchment.
- Arrange tortillas on a clean surface. Spread bean filling evenly over one side of each tortilla.
- Sprinkle cheese over filling. Fold tortillas in half to enclose filling, pressing lightly to flatten.*
- On the prepared baking sheet, arrange assembled quesadillas. Drizzle 2 tsp (4 tsp) oil over top.
- Bake on the middle rack of the oven for 4-6 min, until cheese melts. Carefully flip quesadillas.
- Continue to bake for 3-6 min, until crisp and golden.
- Meanwhile, to a medium bowl, add spinach, tomatoes, cilantro, lime juice, remaining Chili-Cumin Spice Blend, remaining beans, remaining onions and 2 tsp (4 tsp) oil. Season with salt and pepper, then stir to combine.
- Cut quesadillas into wedges.
- Serve quesadillas with pico de gallo salad alongside.
- Serve sour cream and salsa on the side for dipping.
- Enjoy!
