Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 6
These are the best quesadillas! Super easy to put together and made with simple ingredients.
Ingredients
Spice Mix:
1/4 teaspoon Black Pepper
2 teaspoons EACH: Paprika, Cumin
1/2 teaspoon EACH: Onion Powder, Cayenne Pepper
1 teaspoon EACH: Garlic Powder, Oregano, Salt
Beef:
1/2 14-ounces/400-gram can of Black Beans, drained
1 pound/500 grams Lean Ground Beef
1/2 c./125ml Water or Low Sodium Beef Stock
1 small White Onion, finely diced
Olive Oil, as needed
1 heaped tbsp Tomato Puree
1 small Red Pepper, finely diced
1 teaspoon Cornstarch/Cornflour
Quesadillas:
1.5 c./150 grams Cheddar, grated
6x small Flour Tortillas (about 7-8-inch)
1.5 c./150 grams Monterey Jack, grated
Oil Spray, as needed (or swap with 2 tablespoons oil and brush on)
1 c. Pickled Jalapeños, sliced (optional)
HOW TO MAKE CHEESY GROUND BEEF QUESADILLAS
Step 1: Place 2 tsp paprika & cumin, 1 tsp garlic powder, oregano & salt, 1/2 tsp onion powder & cayenne pepper, and 1/4 tsp black pepper in a small bowl. Mix well until combined and set aside.
Step 2: To a large pan, add a drizzle of olive oil. Add the onion and red pepper and fry over medium heat until beginning to pick up color. Next, add the beef and continue frying until the meat is browned, breaking the beef into pieces using a wooden spoon as it cooks.
Step 3: Add 1 heaped tbsp tomato puree. Stor and fry for a few minutes. Pour in half a cup of water or low-sodium beef stock and deglaze the pan. Add 1 tsp cornstarch/cornflour and stir until incorporated. Toss in the black beans and let the mixture simmer until thickened.
Step 4: To a bowl, transfer the beef and let it cool.
Step 5: Using a paper towel, wipe the pan out.
Step 6: Lightly oil one side of each tortilla wraps and lay in the pan, oil side down (with the heat off). On the tortilla, sprinkle 1/4 cup of cheese followed by a half cup of beef, optional jalapenos, and another 1/4 cup of cheese. Fold the tortilla over. Do the same with the next tortilla. Switch on the heat to medium and cook the quesadillas for a couple of minutes on each side or until hollow to tap and golden.
Notes:
I recommend using lean beef (5%). Before adding the spices, make sure to remove the excess grease from the pan.
If using cornstarch (optional), whisk it in half a cup of liquid per 1 tsp of cornstarch. If omitting the cornstarch, add liquid as needed to prevent the beef from drying out.
You can add more cheddar if Monterey Jack is not available. You can also use a Mexican cheese blend.
To prevent soggy tortillas, let the filling cool before adding it to the tortilla.
Nutrition Facts:
Amount Per Serving: Calories 587 Calories from Fat 285 Fat 31.67g49% Saturated Fat 14.132g71% Trans Fat 0.835g Polyunsaturated Fat 2.34g Monounsaturated Fat 11.805g Cholesterol 104mg35% Sodium 779mg32% Potassium 698mg20% Carbohydrates 38.6g13% Fiber 4.6g18% Sugar 3.61g4% Protein 37.57g75% Vitamin A 1325IU27% Vitamin C 22.5mg27% Calcium 447mg45% Iron 4.62mg26%
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