Beef and Bean Baked Quesadillas
with melted cheese and zesty creme fraiche
Succulent beef mince quesadillas laden with melted cheese and black beans is most definitely a dish the whole family can enjoy. Tailor the spice levels to the tastebuds of your testers and don't forget a final dollop of cooling creme fraiche!
The quantities provided above are averages only.
Ingredients
8 unit(s)
Tortilla
(Contains Wheat)
2 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Dried Chilli Flakes
1 unit(s)
Lime
50 grams
Grated Cheese
(Contains Milk)
110 grams
Creme Fraiche
(Contains Milk)
250 grams
Irish Beef Mince
1 pack(s)
Passata
1 pack(s)
Black Beans
120 grams
Salad Leaves
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
20 grams
Pumpkin Seeds
(May be present Sesame, Cereals containing gluten, Peanut, Nuts)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Zest and quarter the lime.
- Drain and rinse the black beans in a sieve. Mash with a fork.
- Mix the creme fraiche together with the lime zest in a small bowl. Season to taste with salt and pepper.
- Place a pan over medium-high heat (without oil).
- Once hot, fry the beef mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Use a spoon to break it up as it cooks. Season with salt and pepper.
- Add the Mexican spice to the mince along with the chilli flakes (use less if you don't like spice—or if you're cooking for kids).
- Fry until fragrant, 1 min, then stir in the passata and crushed black beans.
- Simmer until thickened and slightly sticky, 4-6 mins.
- Stir through the juice of two lime wedges (double for 4p).
- Season to taste with salt, pepper and sugar.
- Lay the tortillas onto a lined baking tray and spoon the beef mince filling over one-half of each.
- Sprinkle the cheese over the top.
- Fold the other side over to make a semi-circle, pressing down firmly to ensure it adheres.
- Drizzle a little oil over each and bake on the middle shelf of your oven until golden, 8-12 mins.
TIP: Keep an eye on them so they don't burn.
- Trim the salad leaves and roughly chop widthways.
- In a bowl, mix together the vinegar, 1 tbsp oil, ¼ tsp sugar (double for 4p), salt and pepper.
- Just before serving, toss the chopped salad leaves and pumpkin seeds through the dressing.
- When everything is ready, serve the baked beef quesadillas with the dressed salad leaves alongside.
- Finish with a dollop of the zesty creme fraiche.
- Serve remaining lime wedges alongside for squeezing over.
