Beef and black bean qesadilla

This was lummox number 2's choice to make for his second Thursday night dinner slot. This meal went down very well with his brothers and is sure to become a regular mid-week meal. 

Ingredients
1 kg minced beef
1 onion finely chopped
Olive oil to sauté the onion
2 cloves garlic 
1 tsp chili flakes (adjust to you own taste)
1 tsp ground cumin 
400 gram can chopped tomatoes
Medium can black beans (we used beans in chili - if the beans are in brine rinse them before adding)
Pack of large flour tortillas - enough for 2 each for the people you want to feed. 
1 jar tomato salsa (or make your own)
250 grams grated tasty cheddar (or other sharp, strong flavoured cheese)
Sour cream, jalapeño, shredded lettuce and chopped tomato to serve. 

Method
Place the garlic, cumin and chili flakes with a little salt in a mortar and pestle and crush to a paste (or crush the garlic and mix with the spices)
Heat a large pan over a low-medium heat
Add olive oil, onions and spice mix and sauté gently until the onion is translucent - approx 5 minutes. 
Turn up the heat and add the minced beef
Break up the beef and cook until it is separated and browned. 
Add the tomatoes and beans - mix through. 
Bring to the boil then turn it down to a simmer - let it cook for 20-30 minutes - check on it every 5 minutes and give it a stir. 

You'll end up with a rich dark chili which isn't too wet. 

Assemble the qesadilla 
Place a tortilla on a board
Spoon chili onto half the tortilla spreading evenly top with grated cheese. 

Fold over

Spread with salsa and top with grated cheese 

Fold over

Place in a preheated sandwich press or grill and cook until browned and melted. 

Serve with extra salsa, sour cream, jalapeño, lettuce and tomato. 

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