Ingredients
Spice Mix
2 tsp EACH: Paprika, Cumin
1 tsp EACH: Garlic Powder, Oregano, Salt
1/2 tsp EACH: Onion Powder, Cayenne Pepper (can alter to spice preference)
1/4 tsp Black Pepper
Beef
1lb / 500g Lean Minced/Ground Beef
1/2 a 14oz/400g can of Black Beans, drained
1/2 cup / 125ml Water or Low Sodium Beef Stock
1 small Red Pepper, finely diced
1 small White Onion, finely diced
1 heaped tbsp Tomato Puree (Tomato Paste in US)
1 tsp Cornstarch/Cornflour (see notes)
Olive Oil, as needed
Quesadillas
6x small Flour Tortillas (approx 7-8″)
1.5 cups / 150g Cheddar, grated
1.5 cups / 150g Monterey Jack, grated (see notes)
1 cup Pickled Jalapeños, sliced (optional)
Oil Spray, as needed (or sub 2 tbsp oil and brush on).
Instructions
In a small bowl, combine 2 tsp paprika & cumin, 1 tsp garlic powder, oregano & salt, 1/2 tsp onion powder & cayenne pepper and 1/4 tsp black pepper. Place to one side.
Add a drizzle of olive oil to a large pan over medium heat, then add the onion and red pepper. Fry until soft and starting to pick up colour, then add in the beef. Fry until brown all the way through, breaking up with your wooden spoon as you go, then incorporate the spice mix.
Stir in 1 heaped tbsp tomato puree and fry with the beef for a couple of mins. Deglaze the pan with 1/2 cup water/low sodium beef stock, then stir in 1 tsp cornstarch/cornflour (or just use a few tbsp liquid and no cornstarch/cornflour). Add the black beans and simmer until thickened (beef should be juicy, with no liquid in the pan).
Transfer the beef to a bowl and allow to cool, at least until it stops steaming. Meanwhile, wipe out the pan with kitchen roll/paper towels.
Lightly coat one side of each of your tortilla wraps and place one oil side down in the pan with the heat off.
Sprinkle over 1/4 cup of cheese, then around 1/2 cup beef (or 1/6th of the mixture) top with a few jalapeños (optional) then finish with another 1/4 cup of cheese. Fold over and repeat with another one next to it. Switch on the heat a medium and fry for a few mins each side, or until golden and hollow to tap. Repeat with remaining quesadillas.
Notes:
a) Beef – Opt for lean beef (around 5% fat is ideal). If your beef isn’t lean, remove excess fat from the pan before seasoning.
b) Cornstarch – Optional for a glossy gravy texture in the mince. Use 1/2 cup of liquid with 1 tsp cornstarch, simmer until thickened. Without cornstarch, add liquid as needed to keep the beef juicy, not dry (a few tbsp should do).
c) Cheese – Substitute Monterey Jack with more Cheddar or a Mexican Cheese Blend. Combine cheeses before assembling quesadillas.
d) Cool the filling – Allow filling to cool until it stops steaming to prevent soggy tortillas. Adding hot filling to tortillas will make them soggy instead of crispy.
e) Keeping Warm – Keep quesadillas warm in the oven at a low temperature while cooking the rest or use separate pans.
f) Calories – Calculated based on using 95% lean beef, 1/2 tbsp olive oil for frying, water as the liquid, and no jalapenos. Calories per ‘half moon’.