Oaxaca Cheese Quesadillas
with Spiced Black Bean, Pepita & Tomato Salsa
Cooking time
20 minutes
Servings
2/4
Calories
910 /serving
Oaxaca cheese tastes like slightly salty mozzarella and melts like a dream, making it the perfect quesadilla stuffer. Add your queso Oaxaca (named after the southwestern Mexican state) to tortillas and garnish with a salsa of spiced black beans, tomatoes and pepitas, boosted with a burst of lime. The quesadillas are fried to golden on the outside and gooey on the inside. An avocado and scallion slaw makes a fancy topping for these melty marvels.
We will send you:
- 150g Shredded cabbage
- 2 Scallions
- 1 Lime
- 2 Tomatoes
- 540ml Black beans (canned)
- 57g Avocado purée
- 25g Pepitas (pumpkin seeds)
- 100ml Tomato sauce
- 60g Grated Oaxaca cheese
- 4 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites, Wheat
You will need:
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
52 g
Saturated Fat
12 g
Sodium
1640 mg
Total Carb
92 g
Sugars
13 g
Protein
34 g
Fibre
29 g
Preparation
Mise en place
Small-dice the tomatoes. Thinly slice the scallions, separating the white bottoms and green tops. Halve the lime; juice ½ and cut the remaining ½ into 2 wedges.
Toast the pepitas & make the salsa
In a large pan, heat a drizzle of oil on medium-high. Add the pepitas and toast, stirring frequently, 3 to 5 min., until golden brown (be careful, as the pepitas may pop as they toast). Transfer to a large bowl. Wipe out and reserve the pan. Drain and rinse the black beans. To the bowl of pepitas, add the lime juice, tomatoes, ⅓ of the black beans, 2 tbsp oil (double for 4 portions), ½ the spices and S&P; stir well.
Assemble & cook the quesadillas
Place the tortillas on a dry work surface. Top half of each tortilla with the tomato sauce, white bottoms of the scallions, cheese, remaining black beans and spices, and S&P. Fold the tortillas in half and press lightly. In the reserved pan, heat a drizzle of oil on medium. Working in batches, add the quesadillas and cook, 1 to 2 min. per side, until golden brown. Transfer to a cutting board.
Make the slaw
Meanwhile, in a medium bowl, combine the cabbage, avocado purée, green tops of the scallions, 1 tbsp oil (double for 4 portions), the juice of ½ the lime wedges and S&P.
Finish & serve
Halve the quesadillas and remaining lime wedge. Divide the quesadillas between your plates. Top with a spoonful of the slaw and a spoonful of the salsa. Serve the remaining slaw and salsa on the side. Garnish with the remaining lime wedge. Bon appétit!
