One-Pan Oaxaca Cheese Quesadillas
with Spiced Black Bean, Pepita & Tomato Salsa
Cooking time
20 minutes
Servings
4
Calories
710 /serving
Oaxaca cheese tastes like slightly salty mozzarella and melts like a dream, making it the perfect quesadilla stuffer. So add your queso Oaxaca (named after the southwestern Mexican state) to tortillas for the family to enjoy. 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:
- 300g Shredded cabbage
- 2 Scallions
- 1 Lime
- 2 Tomatoes
- 540ml Black beans (canned)
- 114g Avocado purée
- 25g Roasted pepitas (pumpkin seeds)
- 100ml Tomato sauce
- 120g Grated Oaxaca cheese
- 8 Wheat flour tortillas
- 22g 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
44 g
Saturated Fat
11 g
Sodium
1330 mg
Total Carb
63 g
Sugars
10 g
Protein
23 g
Fibre
17 g
Preparation
Mise en place
Small-dice the tomatoes. Thinly slice the scallions crosswise, separating the white bottoms and green tops. Halve the lime; juice ½ and cut the remaining ½ into 2 wedges.
Assemble & cook the quesadillas
Drain and rinse the black beans. Place the tortillas on a dry work surface. Top half of each tortilla with the tomato sauce, white bottoms of the scallions, cheese, ⅔ of the black beans, ½ the spices and S&P. Fold the tortillas in half and press lightly. In a large 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 salsa
In a medium bowl, combine the pepitas, lime juice, tomatoes, 4 tbsp oil, the remaining black beans and spices, and S&P.
Make the slaw
Meanwhile, in a second medium bowl, combine the cabbage, avocado purée, green tops of the scallions, 2 tbsp oil, 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!
