Cheesy Beef Quesadillas
with Sour Cream and Avocado-Black Bean Salsa
We’re sautéing beef with onions and oregano to give these quesadillas extra flavor. Instead of cooking them one-byone in a pan, we’ve come up with a technique to get crispy, gooey quesadillas in the oven. Black bean-avocado salsa is a hearty and delicious twist on traditional salsa.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
20 ounce
Ground Beef
4 unit
Whole Wheat Tortillas
(Contains Wheat)
2 unit
Avocado
8 ounce
Grape Tomatoes
2 unit
Lime
1 unit
Red Onion
½ ounce
Cilantro
1 cup
Mozzarella Cheese
(Contains Milk)
4 tablespoon
Sour Cream
(Contains Milk)
2 teaspoon
Dried Oregano
1 box
Black Beans
Not included in your delivery
1 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Prep the veggies: Wash and dry all produce. Preheat the oven to 425 degrees. Drain and rinse the beans. Halve, peel, and thinly slice the onion. Finely chop the cilantro. Halve the tomatoes.
Cook the beef: Heat a drizzle of olive oil in a large pan over medium-high heat. Add the onion to the pan and cook, tossing for 3-4 minutes, until softened. Add the ground beef and oregano to the pan and cook, breaking up the meat into pieces, until browned and cooked through. Season with salt and pepper.
Assemble and bake the quesadillas: Rub one side of each tortilla with a small drizzle of olive oil and place oil-side down on a baking sheet. Sprinkle half of each tortilla with some mozzarella cheese. Top with the ground beef and another sprinkling of mozzarella cheese. Fold over the other side of the tortilla and repeat for the remaining quesadillas. Bake for 7-10 minutes, flipping halfway through cooking, until melted and crispy.
Make the salsa: Meanwhile, halve, pit, and dice the avocado. In a medium bowl, combine the avocado, black beans, tomatoes, cilantro, and a squeeze of lime juice. Season to taste with salt and pepper.
Finish and serve: Cut the quesadillas into wedges and serve with a dollop of sour cream and a side of avocado-black bean salsa.
