Recipe

Beef and bean quesadilla stacks

Mexican beef and bean quesadilla stacks with a zesty guacamole

  • 15 mins preparation
  • 25 mins cooking
  • Serves 5
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Ingredients

Guacamole
  • 2 ripe avocadoes
  • 1 pinch chilli powder, to taste
  • 1 tomato, seeded and chopped
  • 1 spring onion, sliced
  • 3 teaspoon lime juice
  • 1 teaspoon lime zest
  • sea salt
  • cracked black pepper
Beef and bean quesadilla stacks
  • 1 1/2 tablespoon olive oil
  • 1 brown onion, chopped
  • 2 clove garlic, minced
  • 500 gram beef mince
  • 1 teaspoon ground cumin
  • 3 teaspoon onion powder
  • 3 teaspoon garlic salt
  • 1 1/2 ground paprika (mild or hot depending on taste)
  • 1 cup tomato passata
  • 2 teaspoon sugar
  • 400 gram tin red kidney beans, drained and rinsed
  • 1 handful coriander leaves, chopped roughly
  • sea salt and cracked black pepper
To assemble
  • 12 tortillas
  • 2 2/3 cup grated mozzarella cheese
  • light sour cream
  • 8 lime wedges

Method

Beef and bean quesadilla stacks
  • 1
    Preheat oven to 180°C (160°C fan) it using a chargrill pan so you can keep the first 2 warm while you cook the remaining quesadillas.
  • 2
    Make the filling. Heat olive oil in frying pan over medium-high heat. Cook onions for a few minutes, then add garlic and cook for a further 2 minutes. Add mince and cook for a few mins until mince is browned. Add cumin, onion powder, garlic salt and paprika; cook for 1 minute, then add passata, sugar and kidney beans. Cook for further few minutes until mince is cooked. Stir through coriander and season with salt and pepper to taste. Remove from heat and let cool slightly.
  • 3
    Make the guacamole. Mash avocado flesh in medium mixing bowl. Add chilli powder, tomatoes, spring onions, lime juice and zest; stir to combine. Season with salt and pepper to taste and garnish with an extra sprinkling of chilli powder.
  • 4
    Assemble the quesadillas. Heat chargrill pan or flat plate of barbecue over medium heat. Spread 1/2 cup beef and beans over 1 tortilla and sprinkle with 1/3 cup of mozzarella. Top with another tortilla, repeat with filling, than top with a final tortilla. Press down well. Repeat to make rest of quesadillas.
  • 5
    Cook quesadillas for 2 to 3 minutes on each side until crisp and cheese melted. (If cooking on a chargrill plate, place first 2 quesadillas on baking tray and repeat with remaining 2.)
  • 6
    Cut each quesadilla into quarters and serve with spiced guacamole, sour cream and lime.

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