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A Perfect Pantry

Mexican Bean and Beef Quesadilla

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      5 min
      13 min
      18 min


    • 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


    1. Preheat  the oil in a frypan over a medium heat and sauté the onion, garlic and mince until browned and crumbly.
    2. Add the taco seasoning, red kidney beans and tomato paste and stir over the heat for 5 minutes.
    3. Preheat the 4 Slice Sandwich Press until the heating light turns off.
    4. 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.
    5. Repeat once more and slice each quesadilla into 4 pieces.

    This recipe was developed using a Kambrook Appliance.


    • Profile 4 Slice Sandwich PressProfile 4 Slice Sandwich Press
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