Refried Bean, Chorizo and Plant-Based Mozzarella Quesadillas
with Veggies and Tortilla Chip Crunch
Soft flour tortillas, flavour-packed chorizo and crunchy corn tortilla chips come together into this cheeky quesadilla dinner! DIY some refried beans with aromatic spices and a potato masher.
Ingredients: Kidney beans (dark red kidney beans, water, salt, calcium chloride, ascorbic acid, disodium EDTA) • Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Yellow onion • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Plant based mozzarella cheese (water, coconut oil, modified potato starch, modified corn starch, corn starch, sea salt, flavour, olive extract, carotene) • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 unit(s)
Flour Tortillas
(Contains: Wheat, Sulphites May contain traces of: Tree nuts, Egg, Milk, Sesame, Soy)
85 g
Tortilla Chips
(May contain traces of: Milk, Sesame)
¾ cup
Plant-Based Mozzarella Cheese, shredded
1 unit(s)
Kidney Beans
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
2 tbsp
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Tree nuts, Milk, Sesame, Soy, Mustard, Peanuts, Wheat)
1 unit(s)
Lime
½ cup
Tomato Salsa
(May contain traces of: Tree nuts, Egg, Milk, Sesame, Soy, Mustard, Wheat, Crustaceans, Sulphites, Fish, Gluten)
3 tbsp
Guacamole
250 g
Chorizo Sausage, uncased
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Arrange tortilla chips in a single layer on an unlined baking sheet. Sprinkle 1 tsp (2 tsp) Enchilada Spice Blend over top.
- Toast in the middle of the oven until warmed through, 1-2 min. (TIP: Keep a close eye on chips so that they don't burn!)
- Set aside to cool slightly.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Season with salt and pepper. Cook for 4- 6 min, breaking up chorizo and stirring often until chorizo is cooked through.** Transfer to a bowl and wipe out pan.
- Peel, halve then cut onion into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Combine guacamole, half the lime zest and half the lime juice in a small bowl.
- Heat the same pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook, stirring often, until tender, 3-4 min.
- Transfer veggies to a large bowl.
- Reduce heat to medium, then add beans, including their liquid, and remaining Enchilada Spice Blend. Stir to combine and bring to a simmer.
- Cook, mashing beans with a potato masher, until mixture thickens and most of the water is absorbed, 4-5 min.
- Remove from heat. Transfer bean mixture, chorizo, cheese and remaining lime zest and juice to large bowl with veggies. Stir to combine.
- Carefully rinse and wipe the same pan clean.
- Arrange flour tortillas on a clean work surface.
- Divide bean mixture between flour tortillas, then spread in an even layer towards edge of each tortilla.
- Arrange some toasted tortilla chips on one half of each flour tortilla. (TIP: about 4 chips will fit in each tortilla.)
- Fold the other side of each flour tortilla over toasted tortilla chips, then press firmly adhere.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add half of the quesadillas. Cook until golden,1-3 min per side. Transfer to a clean cutting board.
- Reduce heat to medium-low, then repeat with remaining quesadillas.
- Cut quesadillas into wedges.
- Divide quesadillas between plates.
- Serve salsa and guacamole alongside for dipping.
- Squeeze a lime wedge over top, if desired.
- Serve any remaining tortilla chips alongside.
If you've opted to add chorizo, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Season with salt and pepper. Cook for 4-6 min, breaking up chorizo and stirring often until chorizo is cooked through.** Transfer to a bowl and wipe out pan (use the same pan to cook veggies in step 2).
Add chorizo to veggies along with bean mixture. Continue with the rest of the recipe as written.
