Mexican Style Red Bean Quesadillas

with Avocado and Corn Salad

photo
family-friendly
Share!
family-friendly
Share!

Instructions

photo

1 Prep and fry

Peel and finely chop the red onion and garlic. Rinse and drain the red kidney beans. Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the onion and fry with a pinch of salt for 5 min. Add the garlictaco seasoning and tomato paste, and cook for 2 min further.

photo

2 Simmer and mash

Add the drained beans and the measured water. Bring to a light simmer. Cover with a lid and cook for 7-10 min. After 7-10 min, using a potato masher, mash the beans until smooth. Fold in the sour cream. Season with black pepper to taste.

photo

3 Make salad

Halve the avocado and remove its stone. Scoop the avocado out of its skin and chop it into chunks. Chop the cucumbercherry tomatoes and coriander (reserve some for garnish). Rinse and drain the sweet corn. Combine the salad ingredients in a bowl and season with a squeeze of lime juice. Slice the remaining lime.

photo

4 Assemble quesadillas

Place half of the tortilla wraps on a board. Sprinkle with half of the grated cheeses. Spread the warm bean mash over the top in an even layer. Sprinkle with the remaining cheese. Top with the remaining tortilla wraps and press down firmly - these are your quesidillas.

photo

5 Fry quesadillas

Heat a pan over a medium-low heat with a drizzle of oil. Once hot, add the quesadillas and cook for 2 min, pressing down with a spatula. Flip (see pro tip) and cook for a further 2 min. Repeat this process with the remaining quesadillas.

photo

6 Serve

Slice the quesadillas into triangles and serve them with the avocado and corn salad. Garnish with the remaining coriander and lime.

Tips for fussy eaters

Make two batches of the bean mix and keep one of them mild.

Pro tip

Nervous about flipping the quesadillas with a spatula? Cover the pan with a large plate, hold it firmly, flip the pan and finally slide the quesadilla back into the pan.

Simple and tasty, Mexican style!

Cooking Time: 30 min

Cals 1000.9 · Prot 46.3 · Carbs 136.8 · Fat 35.0

Ingredients

Number of people

Filling

Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Red kidney beans 240.00 Grams
Vegetable oil 2.00 Tbsp
Salt 0.50 Tsp
Taco seasoning 10.00 Grams
Tomato paste 50.00 Grams
Water 100.00 ML
Sour cream 60.00 Grams
Black pepper 0.50 Tsp

Salad

Avocado 1.00 Pieces
Cucumber 1.00 Pieces
Cherry tomatoes 150.00 Grams
Fresh coriander 20.00 Grams
Sweet corn kernels 145.00 Grams
Lime 2.00 Pieces

For quesadillas

Tortilla wrap, 8 inches 4.00 Pieces
Grated mozzarella 150.00 Grams
Grated cheddar cheese orange 60.00 Grams
Vegetable oil 2.00 Tbsp

Simple and tasty, Mexican style!

Cooking Time: 30 min

Cals 1000.9 · Prot 46.3 · Carbs 136.8 · Fat 35.0

Instructions

photo

1 Prep and fry

Peel and finely chop the red onion and garlic. Rinse and drain the red kidney beans. Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the onion and fry with a pinch of salt for 5 min. Add the garlictaco seasoning and tomato paste, and cook for 2 min further.

photo

2 Simmer and mash

Add the drained beans and the measured water. Bring to a light simmer. Cover with a lid and cook for 7-10 min. After 7-10 min, using a potato masher, mash the beans until smooth. Fold in the sour cream. Season with black pepper to taste.

photo

3 Make salad

Halve the avocado and remove its stone. Scoop the avocado out of its skin and chop it into chunks. Chop the cucumbercherry tomatoes and coriander (reserve some for garnish). Rinse and drain the sweet corn. Combine the salad ingredients in a bowl and season with a squeeze of lime juice. Slice the remaining lime.

photo

4 Assemble quesadillas

Place half of the tortilla wraps on a board. Sprinkle with half of the grated cheeses. Spread the warm bean mash over the top in an even layer. Sprinkle with the remaining cheese. Top with the remaining tortilla wraps and press down firmly - these are your quesidillas.

photo

5 Fry quesadillas

Heat a pan over a medium-low heat with a drizzle of oil. Once hot, add the quesadillas and cook for 2 min, pressing down with a spatula. Flip (see pro tip) and cook for a further 2 min. Repeat this process with the remaining quesadillas.

photo

6 Serve

Slice the quesadillas into triangles and serve them with the avocado and corn salad. Garnish with the remaining coriander and lime.

Tips for fussy eaters

Make two batches of the bean mix and keep one of them mild.

Pro tip

Nervous about flipping the quesadillas with a spatula? Cover the pan with a large plate, hold it firmly, flip the pan and finally slide the quesadilla back into the pan.

Ingredients

Number of people

Filling

Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Red kidney beans 240.00 Grams
Vegetable oil 2.00 Tbsp
Salt 0.50 Tsp
Taco seasoning 10.00 Grams
Tomato paste 50.00 Grams
Water 100.00 ML
Sour cream 60.00 Grams
Black pepper 0.50 Tsp

Salad

Avocado 1.00 Pieces
Cucumber 1.00 Pieces
Cherry tomatoes 150.00 Grams
Fresh coriander 20.00 Grams
Sweet corn kernels 145.00 Grams
Lime 2.00 Pieces

For quesadillas

Tortilla wrap, 8 inches 4.00 Pieces
Grated mozzarella 150.00 Grams
Grated cheddar cheese orange 60.00 Grams
Vegetable oil 2.00 Tbsp
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...