Beef and Beany Quesadillas
with Pepper and Baby Leaf Salad
Smoky-tasting with a spicy kick, Mexican spice mix gives any dish a tasty boost. Made with herbs and spices common in Mexican cuisine, this spice mix contains ingredients such as chillies, cumin seeds, paprika and thyme, making it the perfect match for tacos and quesadillas, as well as pasta sauces and stews.
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.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
40 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Garlic Clove
½ carton(s)
Red Kidney Beans
120 grams
British Beef Mince
30 grams
Tomato Puree
1 sachet(s)
Mexican Style Spice Mix
10 grams
Beef Stock Paste
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
½ tsp
Sugar
75 milliliter(s)
Water for the Beef
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
Grate the cheese. Peel and grate the garlic (or use a garlic press).
Drain and rinse the kidney beans in a sieve (see ingredients for amount, but use them all if you like beans!). Pop them into a bowl and roughly mash with the back of a fork.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the beef mince and chopped pepper, then season with salt and pepper.
Fry until the mince is browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Once the mince is browned, stir in the garlic, tomato puree and Mexican style spice mix. Fry for 1 min.
Add the crushed kidney beans, beef stock paste, sugar and water (see pantry for both amounts), then bring to the boil.
Simmer, stirring frequently, until thickened, 2-3 mins. Taste and add salt and pepper if needed.
Lay the tortillas (2 per person) onto a lightly oiled baking tray and spoon the filling onto one half of each one. Top with the cheese.
Fold the other side over to make a semi-circle. Press down to keep together. TIP: Use two baking trays if necessary.
Rub a little oil over the top of each quesadilla, then bake on the top shelf of your oven until golden, 8-12 mins.
When everything's ready, transfer your beef and bean quesadillas to your plates.
Serve the baby leaves alongside drizzled with the balsamic glaze to finish.
Enjoy!
