CHEESY BEEF QUESADILLAS
Served with Guacamole, Sour Cream, Tomato and Onion Salsa.
- 450 g ground beef
- salt
- freshly ground black pepper
- 2 cloves garlic, minced
- 1 onion, diced
- 1 tablespoon taco seasoning
- 2 tablespoons tomato paste
- 1 can black beans, rinsed and drained
- ¼ cup chopped fresh cilantro
- 4 teaspoons canola oil, divided
- 4 large flour tortillas
- 230 g shredded white Cheddar
- 1 lime, cut into wedges
- sour cream, for serving
In a large cast-iron skillet over medium-high heat, brown beef, breaking up with a wooden spoon.
Season with salt and pepper. Sauté with garlic and onion until softened, 3 to 4 minutes.
Add taco seasoning, tomato paste, 1 tablespoon water and black beans; cook on medium-low for 5 minutes. Turn off heat and mix in the cilantro.
Warm a large non-stick pan over medium heat with 1 teaspoon oil.
Place a flour tortilla in the pan and sprinkle half with cheese, beef mixture and more cheese.
Fold tortilla over and fry lightly on both sides until cheese is melted.
Repeat with remaining tortillas. To save time, use two non-stick pans.
Cut quesadillas into wedges and serve with lime wedges.
Recipe adjusted and posted by Melissa Ann Vermeulen
Photo: Melissa Ann Vermeulen
