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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 boîte(s)
Haricots noirs
6 pièce(s)
Tortillas de farine
(Contient Gluten)
113 g
Maïs en grains
113 g
Mélange printanier
2 pièce(s)
Tomato
56 g
Oignon rouge
10 g
Ail
2 pièce(s)
Lime
10 g
Coriandre
1 cs
Miel
1 cs
Assaisonnement mexicain
1 cc
Poudre de chipotle
½ tasse(s)
Fromage cheddar, râpé
(Contient Lait)
6 cs
Crème sure
(Contient Lait)
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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.
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.
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.
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.
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.
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.)
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!