This Mexican Beef Quesadillas are bursting full of luxury flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!
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 conflict 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.
Mature Cheddar Cheese(ContainsMilk)
Finely Chopped Tomatoes with Onion and Garlic
Chicken Stock Paste
Super Soft Tortilla with Whole Wheat(ContainsCereals containing gluten)
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Grate the Cheddar cheese. Break up the feta into chunks. Drain and rinse the black beans in a sieve. Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.
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 spoon as it cooks. IMPORTANT: The mince is cooked when it is no longer pink in the middle. Once browned, drain and discard any excess fat. Add half the Mexican style spice mix and half the chipotle paste (add less if you don't like heat). Stir and cook for 1 min. Pour in the chopped tomatoes and bring to the boil. Simmer, stirring frequently until the liquid has evaporated and the mixture has thickened.
Meanwhile, heat a drizzle of oil in a saucepan on medium-high heat. Add the remaining Mexican style spice mix and tomato puree, stir and cook for 1 min, then add half the black beans. Mash them with a masher until broken up, then add the remaining whole beans, chicken stock paste, water (see ingredients for amount) and remaining chipotle paste (add less if you don't like heat). Bring to the boil and simmer until reduced and thickened, 5-6 mins. Stir occasionally.
Zest and halve the lime. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh into a bowl. Add half the lime juice and a pinch of salt and pepper then mash together. Put the soured cream in another bowl and add the lime zest and a pinch of salt and pepper. Mix together and set both of them aside.
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 equally between them, spooning it onto 1 half of each tortilla only. Sprinkle over the cheese. Dampen the edges of the tortilla and then fold the other side over so you have a semi circle. Press down firmly to keep together. Transfer to 1 or 2 lightly oiled baking trays. Drizzle over a little oil and bake on the middle shelf of your oven until golden, 8-12 mins.
Once the wedges are cooked, sprinkle over the feta. Pop them back in the oven to bake until the feta has slightly browned, 5-6 mins. Reheat the beans if necessary and pop into a bowl. Serve the quesadillas on the table with a bowl of feta wedges, refried beans, zesty soured cream, guacamole and any leftover lime. Enjoy!