Mexican Style Beef and Bean Quesadillas
with Cheesy Baked Wedges, Soured Cream and Smashed Avo
These Mexican Style Beef and Bean Quesadillas are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
Ingredients
450 grams
Potatoes
1 carton(s)
Black Beans
240 grams
British Beef Mince
30 grams
Tomato Puree
20 grams
Chipotle Paste
10 grams
Chicken Stock Paste
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains: Cereals containing gluten)
60 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Avocado
100 grams
Greek Style Salad Cheese
(Contains: Milk)
150 grams
Soured Cream
(Contains: Milk)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them 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.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, drain and rinse the black beans in a sieve. Pop half into a small bowl and roughly mash with the back of a fork.
Grate the Cheddar.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
Once the beef is browned, drain and discard any excess fat.
Stir in the tomato puree and chipotle paste (add less if you'd prefer things milder). Fry for 1 min.
Add the water for the sauce (see pantry for amount), chicken stock paste and beans (whole and mashed). Bring to the boil, then reduce the heat.
Simmer, stirring occasionally, until thickened, 10-12 mins. Season with salt and pepper if needed. IMPORTANT: The mince is cooked when no longer pink in the middle.
While the beef simmers, grate the Cheddar.
Once the beef filling is ready, lay your tortillas onto a lightly oiled baking tray and spoon onto one half of each one. Top with the grated Cheddar.
Fold the other side over so you have a semi-circle. Press down to keep it together.
Rub each with a little oil, then bake your quesadillas on the middle shelf of your oven until golden, 8-12 mins.
While the quesadillas bake, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out into a bowl.
Season the avocado with salt and pepper, then roughly mash with a fork. Set your smashed avo aside.
Once the wedges are cooked, crumble over the Greek style salad cheese. Return the wedges to the oven to bake until the cheese has slightly browned, 5-6 mins.
When everything's ready, serve your beef quesadillas with the cheesy wedges, soured cream and smashed avo alongside.
Enjoy!
