Epic Cheesy Beef Quesadillas

Nutrition per serve

Ingredients

• 2pcs tomato
• 1bunch coriander
• 1clove garlic
• 50g smoked cheddar
• 380g black beans
• 300g lean beef mince
• 10g Tex-Mex seasoning
• 6pcs flour tortillas
• 1pcs lime
• 15ml olive oil
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Finely chop the tomatoes. Coarsely chop the coriander, discarding the stems. Crush ½ garlic clove* (see Kitchen 101). Coarsely grate the cheese. Drain and rinse the beans.
2. Step 2 — Cook beef mince
   Heat 2 tsp olive oil in a medium frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the Tex-Mex seasoning and cook, stirring, for 30 secs or until fragrant. Remove the pan from the heat.
3. Step 3 — Bake quesadillas
   Put half the tortillas on the lined tray. Top with the beef mixture and beans, then scatter with the cheese. Put the remaining tortillas on top to enclose the filling. Brush the quesadillas with 1 tsp olive oil and bake for 10 mins or until golden.
4. Step 4 — Make salsa and lime aioli
   Meanwhile, finely grate the zest of half the lime, then juice the half. Cut the remaining lime into wedges. Combine the tomato, coriander and 1 tsp lime juice in a bowl and season with salt and pepper. Combine the garlic, lime zest, remaining lime juice and 2 tbs mayonnaise in a separate bowl.
5. Step 5 — Serve up
   Spoon the salsa over the quesadillas. Pop the quesadillas, lime aioli and lime wedges on the table for everyone to help themselves. Enjoy!
6. Step 6 — Kitchen 101
   Garlic used raw is best crushed in a garlic crusher or finely minced with a knife – adding a little salt to the garlic on the chopping board helps break it down.

Allergens

Eier, Milch, Sulfit, Gluten, Wheat