Beef and Beany Quesadillas
with Pepper and Baby Leaf Salad
These delicious Beef and Beany Quesadillas have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Medium Tomato
40 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Garlic Clove
½ carton(s)
Red Kidney Beans
120 grams
British Beef Mince
30 grams
Tomato Puree
1 sachet(s)
Mexican Style Spice Mix
10 grams
Beef Stock Paste
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar
75 milliliter(s)
Water for the Beef
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
Cut the tomato into 1cm pieces. Pop it into a bowl, drizzle with olive oil and season with salt and pepper. Set aside.
Grate the cheese. Peel and grate the garlic (or use a garlic press).
Drain and rinse the kidney beans in a sieve (see ingredients for amount, but use them all if you like beans!). Pop them into a bowl and roughly mash with the back of a fork.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the beef mince and chopped pepper, then season with salt and pepper.
Fry until the mince is browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Once the mince is browned, stir in the garlic, tomato puree and Mexican style spice mix. Fry for 1 min.
Add the crushed kidney beans, beef stock paste, sugar and water for the beef (see pantry for both amounts), then bring to the boil.
Simmer, stirring frequently, until thickened, 2-3 mins. Taste and add salt and pepper if needed.
Lay the tortillas (2 per person) onto a lightly oiled 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. TIP: Use two baking trays if necessary.
Rub a little oil over the top of each one and bake on the top shelf of your oven until golden, 8-12 mins.
Just before you're ready to serve, add the baby leaf salad to the tomato and toss together.
When everything's ready, transfer your beef and bean quesadillas to your plates.
Serve with the salad alongside.
Enjoy!
