A Perfect Pantry

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

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.

APPLIANCES

• Profile 4 Slice Sandwich Press