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Mexican Black Bean & Cheese Quesadilla
Ingredients
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1 sachet Mexican Seasoning
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400 grams (14 ounces) tin black beans, drained
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75 grams (3 ounces) tomatoes, deseeded and diced
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75 grams (3 ounces) red onion, diced
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50 grams (2 ounces) jalapeno, diced
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250 grams (9 ounces) cheddar cheese, grated
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4 tortilla wraps
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150 millilitres (5 fluid ounce) sour cream
Key Products
Instructions
- 1 In a bowl combine the black beans, tomatoes, red onion, jalapeno and the Mexican Street Food Seasoning, reserving 1 tsp for use later.
- 2 Heat a dry griddle pan over a medium high heat and place a tortilla wrap on, top with a layer of cheese followed, by a layer of the black bean mixture, then another layer of cheese and finally another tortilla wrap on top.
- 3 Turn over the quesadilla once the cheese starts to melt and black griddle marks form on the bottom tortilla wrap and cook until griddle marks form on the other side.
- 4 In a bowl combine the sour cream with the remaining seasoning. Cut into quarters and serve with the sour cream dip.
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