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.
