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Easy prep
20 minutes
One pot

Oaxaca Cheese Quesadillas

with Black Beans, Pepitas & Tomato Salsa

Cooking time

20 minutes

Servings

2/4

Calories

550 /serving

Oaxaca cheese tastes like slightly salty mozzarella and melts like a dream when fried, making it the perfect quesadilla stuffer. Toss together a fresh tomato salsa with spiced black beans, fresh cilantro and pepitas along with a burst of citrus. Add the queso de Oaxaca (named after the southwestern region in Mexico where it originates) to tortillas layered with a tomato-bean mix, then fry up the quesadillas until golden on the outside and good ’n’ gooey on the inside. An avocado and scallion slaw makes a fancy topping (and side) to serve with these melty marvels.

We will send you:

  • 100g Shredded red cabbage
  • 1 Bunch of cilantro
  • 2 Scallions
  • 1 Lime (or lemon)
  • 2 Tomatoes
  • 540ml Black beans (canned)
  • 57g Avocado purée
  • 60ml Tomato sauce
  • 25g Roasted pepitas (pumpkin seeds)
  • 90g Grated Oaxaca cheese
  • 2 Wheat flour tortillas
  • 11g A Taste of Mexico spice blend (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

Contains: Milk, Wheat

You will need:

Large pan
Strainer
Oil
Salt & pepper
Total Fat
28 g
Saturated Fat
5 g
Sodium
1190 mg
Total Carbs
60 g
Sugars
10 g
Protein
20 g
Fibres
21 g
Preparation
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Mise en place
Small-dice the tomatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Juice ½ the lime and cut the remaining ½ into wedges.
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Make the salsa
Roughly chop the cilantro leaves and stems. In a large bowl, add the lime juice and 2 tbsp oil (double for 4 portions); season with S&P to taste. Add the tomatoes, roasted pepitas, ½ the black beans (drain and rinse before adding) and up to ½ the cilantro (to taste); season with ½ the spice blend and S&P to taste.
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Assemble & cook the quesadillas
Place the tortillas on a clean, dry work surface. Top half of each tortilla with an equal portion of the tomato sauce, white bottoms of the scallions, Oaxaca cheese and remaining black beans; season with the remaining spice blend and S&P. Fold the tortillas into half-moons; press lightly. In a large pan, heat a drizzle of oil on medium. Carefully add the quesadillas to the pan and cook, 1 to 2 minutes per side, until golden brown.
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Make the slaw
While the quesadillas cook, in a medium bowl, add the cabbage, avocado purée, green tops of the scallions, 1 tbsp oil, the juice of 1 lime wedge (double the oil and lime juice for 4 portions) and up to ½ the remaining cilantro (to taste); season with S&P to taste.
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Plate your dish
Cut the quesadillas into wedges; divide them between your plates. Top with a spoonful each of the slaw and the salsa. Garnish with the remaining lime wedges and cilantro. Serve any remaining slaw and salsa on the side. Bon appétit!