Quickdraw Quesadillas
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Quickdraw Quesadillas

Quickdraw Quesadillas

with Cilantro-Lime Crema and Tomato Salad

This fiesta of flavors will satisfy your craving for Mexican, plus it's vegetarian, so everyone can enjoy! Corn kernels add a bit of sweetness to the mix, and a zingy salad on the side brightens up the dish.

Tags:
Veggie
Allergens:
Gluten
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

/ serving 2 people

1 box

Black Beans

6 unit

Flour Tortillas

(Contains Gluten)

113 g

Corn Kernels

113 g

Spring Mix

2 unit

Tomato

56 g

Red Onion

10 g

Garlic

2 unit

Lime

10 g

Cilantro

1 tbsp

Honey

1 tbsp

Mexican Seasoning

1 tsp

Chipotle Powder

½ cup

Cheddar Cheese, shredded

(Contains Milk)

6 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

unit

Oil*

sideBannerName

Nutrition Values

Energy (kJ)3694 kJ
Calories883 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate108 g
Sugar17 g
Dietary Fiber20 g
Protein33 g
Cholesterol50 mg
Sodium1082 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Small Bowl
Large Bowl

Instructions

Prep
1

Prep: Wash and dry all produce. Cut the tomatoes into 1/2-inch cubes. Zest, then juice the limes. Mince or grate the garlic. Finely chop the cilantro.

2

Make the filling: Heat a large pan over medium-high heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min. Add the garlic, box of beans (including the liquid), Mexican seasoning and as much chipotle powder as you like. Cook, stirring occasionally, until the beans soften, 5-6 min.

3

Make the salad: Meanwhile, in a medium bowl, whisk the honey, half the lime zest, half the lime juice and a drizzle of oil. Season with salt and pepper. Toss in the tomatoes.

4

Make the crema: In a small bowl, mix the remaining lime zest, remaining lime juice, half the cilantro and sour cream. Season with salt and pepper.

Mix the filling
5

Finish the filling: Remove the pan from the heat and mash the beans using a fork or potato masher. Transfer the mixture to a medium bowl. Stir in the corn, cheddar cheese and remaining cilantro. Season with salt.

Cook the quesadillas
6

Make the quesadillas: Wipe the pan clean, then heat one tortilla over medium heat. Spread one-sixth of the bean mixture onto half of the tortilla. Carefully fold the other half of the tortilla over the filling. Cook until the tortilla is golden-brown and crispy, 2-3 min per side. (Repeat with the other tortillas.)

7

Finish and serve: Cut the quesadillas into wedges. Toss the spring mix into the salad dressing. Divide the quesadillas and salad between plates. Serve with the cilantro-lime crema and enjoy!