A Perfect Pantry
Mexican Bean and Beef Quesadilla
- PREP TIME
5 min - COOK TIME
13 min - READY TIME
18 min - SERVINGS
2
INGREDIENTS
- 2 tbsp olive oil
- 1 brown onion, diced
- 2 cloves garlic, minced
- 1 tbsp taco seasoning
- 200g beef mince
- 400g can red kidney beans, rinsed
- 1 tbsp tomato paste
- 4 medium sized white tortillas
- 1 avocado, thinly sliced
- ¼ cup sour cream
- ½ punnet cherry tomatoes, halved
- 100g cheddar cheese, shredded
DIRECTIONS
- Preheat the oil in a frypan over a medium heat and sauté the onion, garlic and mince until browned and crumbly.
- Add the taco seasoning, red kidney beans and tomato paste and stir over the heat for 5 minutes.
- Preheat the 4 Slice Sandwich Press until the heating light turns off.
- Place a tortilla onto the sandwich press plate and fill with half of the avocado, sour cream, cherry tomatoes, cheese and bean mixture. Place a second tortilla on top and close the lid for 3 minutes or until golden brown.
- Repeat once more and slice each quesadilla into 4 pieces.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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