Mexican Style Red Bean Quesadillas

with Avocado and Corn Salad

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Instructions

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1 Prep

Peel and finely chop the red onion and garlic. Drain the 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.

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2 Simmer

Add the drained beans and the measured water. 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.

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3 Make salad

Meanwhile, 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. Drain the sweet corn. Add the lot to a bowl with a squeeze of lime juice. Toss. 

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4 Assemble

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 quesadillas.

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5 Fry

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.

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6 Serve

Slice the quesadillas into triangles and serve them with the avocado and corn salad

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 slide the quesadilla back into the pan.

Simple and tasty, Mexican style!

Cooking Time: 30 min

Cals 1016 · Prot 48 · Carbs 100 · Fat 51

Ingredients

Number of people

Filling

Red onion 1 Piece
Garlic cloves 2 Piece
Red kidney beans 240 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Taco seasoning 10 Grams
Tomato paste 50 Grams
Water 100 ML
Sour cream 60 Grams
Black pepper 0.5 Tsp

Salad

Avocado 1 Piece
Cucumber 1 Piece
Cherry tomatoes 150 Grams
Fresh coriander 15 Grams
Sweet corn kernels 145 Grams
Lime 2 Piece

For quesadillas

8'' tortilla wraps 4 Piece
Grated mozzarella 150 Grams
Grated orange cheddar 60 Grams
Vegetable oil 2 Tbsp

Simple and tasty, Mexican style!

Cooking Time: 30 min

Cals 1016 · Prot 48 · Carbs 100 · Fat 51

Instructions

photo

1 Prep

Peel and finely chop the red onion and garlic. Drain the 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

Add the drained beans and the measured water. 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

Meanwhile, 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. Drain the sweet corn. Add the lot to a bowl with a squeeze of lime juice. Toss. 

photo

4 Assemble

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 quesadillas.

photo

5 Fry

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

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 slide the quesadilla back into the pan.

Ingredients

Number of people

Filling

Red onion 1 Piece
Garlic cloves 2 Piece
Red kidney beans 240 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Taco seasoning 10 Grams
Tomato paste 50 Grams
Water 100 ML
Sour cream 60 Grams
Black pepper 0.5 Tsp

Salad

Avocado 1 Piece
Cucumber 1 Piece
Cherry tomatoes 150 Grams
Fresh coriander 15 Grams
Sweet corn kernels 145 Grams
Lime 2 Piece

For quesadillas

8'' tortilla wraps 4 Piece
Grated mozzarella 150 Grams
Grated orange cheddar 60 Grams
Vegetable oil 2 Tbsp
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