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Beef and Beany Quesadillas
Beef and Beany Quesadillas

Beef and Beany Quesadillas

with Tomato and Baby Gem Salad

19 Green SmartPoints® per serving
17 Blue SmartPoints® per serving
17 Purple SmartPoints® per serving
To find out more about WW SmartPoints® and claim your free 30 day trial visit https://www.weightwatchers.com/uk/hellofresh

Tags:
WeightWatchers
Spicy
Allergens:
Milk
Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

1

Baby Gem Lettuce

60

Monterey Jack Cheese

(Contains: Milk)

2

Garlic Clove**

½

Red Kidney Beans

120

British Beef Mince

30

Tomato Puree

20

Chipotle Paste

10

Beef Stock Paste

4

Super Soft Tortillas with Whole Wheat

(Contains: Cereals containing gluten)

Not included in your delivery

75

Water

1

Sugar

Nutritional information

Energy (kcal)369 kcal
Energy (kJ)1543 kJ
Fat21.2 g
of which saturates10.4 g
Carbohydrate15 g
of which sugars8.9 g
Protein27.8 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Chopping Board
Garlic Press
Grater
Knife
Fork
Grill Pan
Potato Masher
Colander
Plate

Instructions

Prep Time
1

Preheat your oven to 200°C. Halve the baby plum tomatoes. Trim the root from the baby gem lettuce then separate the leaves and keep to one side. Pop the tomatoes into a bowl, drizzle with oil and season with salt and pepper. Set aside. Grate the cheese. Peel and grate the garlic (or use a garlic press).

Cook the Beef
2

Drain and rinse the kidney beans in a colander (see ingredients for amount.) Pop into a bowl and roughly mash with the back of a fork or a potato masher. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the beef mince and a pinch of salt and pepper. Fry until browned, 5-6 mins, breaking it up with a wooden spoon as it cooks. TIP: Drain and discard any excess fat from the beef. IMPORTANT: Wash your hands after handling raw meat. The mince is cooked when no longer pink in the middle.

Stir In the Spice
3

Once the mince is browned, add the garlic, tomato puree, crushed kidney beans and chipotle paste (careful, it's spicy - add less if you don't like heat). Stir and cook for 1 minute. Pour in the water, add the sugar (see ingredients for both amounts) and the beef stock and bring to the boil. Simmer, stirring frequently until the mixture has thickened, 2-3 mins.

Assemble the Quesadillas
4

Taste the beef and add salt and pepper if you feel it needs it. Lay your tortillas on a board (2 per person). Divide the beef mixture equally between them, spooning it onto 1 half of each tortilla only. Sprinkle over the cheese, and then fold the other side over so you have a semicircle. Press down firmly to keep together. Transfer to a lightly oiled baking tray. TIP: Use two baking trays if necessary. Drizzle over a little oil and bake on the middle shelf of your oven until golden, 7-8 mins.

Toss the Salad
5

Meanwhile, add the baby gem leaves to the tomatoes and toss to coat.

Serve
6

Serve the quesadillas on plates with the salad alongside. Enjoy!

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