Beef and Beany Quesadillas
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Beef and Beany Quesadillas

Beef and Beany Quesadillas

with Tomato and Baby Gem Salad

This delicious Beef and Beany Quesadillas has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
Spicy
Allergens:
Milk
Cereals containing gluten

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.

Preparation Time25 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

1

Baby Gem Lettuce

60

Monterey Jack Cheese

(Contains Milk)

2

Garlic Clove

½

Red Kidney Beans

120

British Beef Mince

30

Tomato Puree

20

Chipotle Paste

10

Beef Stock Paste

4

Super Soft Tortillas with Whole Wheat

(Contains Cereals containing gluten)

Not included in your delivery

75

Water

1

Sugar

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Nutritional information

Energy (kcal)613 kcal
Energy (kJ)2566 kJ
Fat28 g
of which saturates13 g
Carbohydrate55 g
of which sugars9 g
Protein32 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Garlic Press
Grater
Grill Pan
Colander
Baking Tray

Instructions

Prep Time
1

Preheat your oven to 200°C. Halve the baby plum tomatoes. Trim the baby gem then separate the leaves and keep to one side. Pop the tomatoes into a bowl, drizzle with oil and season with salt and pepper. Set aside. Grate the cheese. Peel and grate the garlic (or use a garlic press).

Cook the Beef
2

Drain and rinse the kidney beans in a sieve (see ingredients for amount, but use them all if you like beans!). Pop into a bowl and roughly mash with the back of a fork or a potato masher. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the beef mince and season with salt and pepper. Fry until browned, 5-6 mins, breaking it up with a spoon as it cooks. Drain and discard any excess fat. IMPORTANT: Wash your hands after handling raw mince.

Stir In the Spice
3

Once the mince is browned, add the garlic, tomato puree, crushed kidney beans and chipotle paste (careful, it's hot - add less if you don't like heat). Stir and cook for 1 min. Add the water for the beef, sugar (see ingredients for both amounts) and the beef stock paste then bring to the boil. Simmer, stirring frequently, until the mixture has thickened, 2-3 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Assemble the Quesadillas
4

Taste the filling and add salt and pepper if you feel it needs it. Lay the tortillas onto a 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. Transfer to a lightly oiled baking tray. TIP: Use two baking trays if necessary. Drizzle over a little oil and bake on the middle shelf of your oven until golden, 8-12 mins.

Toss the Salad
5

Meanwhile, add the baby gem leaves to the tomatoes and toss together.

Serve
6

When everything is ready, serve the quesadillas on plates with the salad alongside. Enjoy!