Vegetarian Mexican Quesadillas
with Yellow Beet Salad
Cooking time
40 minutes
Servings
4
Calories
622 /serving
We often associate Mexican food with chicken and minced meat, however, it is possible to create an entirely vegetarian Mexican feast! The perfect example? These quesadillas brimming with melted cheese, beans and spinach, which we are accompanying with a beautiful raw beet salad with cilantro and lime. Meat will be the last thing on your mind when you’ll bite into these tasty little wonders!
We will send you:
- 115g Baby spinach
- 1 Lime
- 2 Orange or red bell peppers
- 1 Red onion
- 200g Yellow beets
- 1 Bunch of cilantro
- 540ml Red kidney beans (canned)
- 120g Cotija cheese
- 8 Tortillas
- 6g Mexican spice blend (garlic, salt, cumin, oregano, onion, paprika, dried tomatoes, ancho, red pepper bell, green pepper bell, sesame seeds, coriander seeds, chili, Cayenne pepper, sunflower oil)
You will need:
Large pan (non-stick if possible)
Strainer
Peeler
Sheet pan
Olive oil
Salt & pepper
Total Fat
19 g
Saturated Fat
5 g
Sodium
1486 mg
Total Carb
85 g
Sugars
7 g
Protein
28 g
Fibre
12 g
Preparation
Mise en place
Preheat the oven to 475°F. Juice the lime. Halve and core the bell peppers. Peel, halve and thinly slice the onion. Peel and grate the beets. Drain and rinse the beans. Roughly chop the cilantro leaves and stems.
Roast & chop the bell peppers
On a lined sheet pan, toss the bell peppers with a drizzle of olive oil and S&P. Arrange skin-sides down and roast in the oven, 18 to 22 minutes, or until slightly charred and tender. Remove from the oven and transfer to a cutting board. Once cool enough to handle, finely chop the roasted peppers. Transfer to a large bowl.
Cook the filling
While the peppers roast, in a large pan (nonstick, if possible), heat a drizzle of olive oil on medium-high. Add the onions, drained beans and spice blend. Cook, stirring occasionally, 2 to 3 minutes, until the onions are translucent and the beans are heated through. Add the spinach; season with S&P. Cook stirring frequently, 1 to 2 minutes, until the spinach has wilted. Transfer to the bowl with the roasted bell peppers and wipe out the pan.
Assemble the quesadillas
Place ½ the tortillas on a clean, dry work surface. Divide the filling and cheese between the tortillas. Top the quesadillas with the remaining tortillas.
Cook the quesadillas
In the reserved pan, heat a drizzle of olive oil on medium. Working one at a time, carefully add a quesadilla to the pan and cook, 2 to 3 minutes per side, until the tortillas are browned and the cheese has melted.
Make the salad & serve
In a large bowl, combine the grated beets, cilantro and lime juice. Drizzle with olive oil and season with S&P to taste. Cut each quesadilla into wedges and divide between your plates. Serve with the beet salad on the side. Bon appétit!
