November 28, 2010 § 4 Comments
Here’s a recipe I whipped up tonight and was really delighted by how lovely (and authentic) it tasted! We served it with a fresh green salad. It made a delicious light meal, with leftovers for lunch tomorrow!
*Please note it also could be made vegetarian by subbing the beef mince to red or brown lentils. 🙂
What you need:
- 500g lean beef mince
- 3 cloves of garlic, crushed
- 2 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tin of re-fried beans
- 8 Mountain Bread wraps (these are preservative free and a really healthy yummy alternative to tortillas)
- 2 cups grated cheese
- 1/2 cup sour cream.
- 2 tbsp grapeseed oil
- Bits and bobs for a green salad (we had cherry tomatoes, lettuce, mushrooms and capsicum)
How ya make it:
- On a medium/high heat, add the oil to the pan and then add the garlic and beef. Cook until the meat is brown. Now add the paprika, and tomato paste. Cook for about 5-7 minutes and then turn off the heat.
- Preheat a cast iron pan or a large fry pan to a medium/high heat. Do not oil it.
- While the pan is preheating, grab a Mountain Bread wrap, and spread it thickly with re-fried beans using the back of a spoon. To this, add some of the mince mixture, and then add the grated cheese on top. Place a second Mountain Bread wrap on top.
- Place the quesadilla onto the hot pan and pat down with a spatula. The ends of the wraps will curl up as they get hot – push them down onto the cheese as it melts. Once the cheese has thoroughly melted, take it off the pan.
- Repeat the process with the remaining wraps. This will make 4 large Quesadillas.
- I like to serve mine by cutting them lengthwise into 2 rectangles, stacking them on top of each other and then cutting again so there is 4 squares. We eat ours with a green salad, but not before we dollop a good amount of sour cream right on top of the Quesadilla!
Enjoy. I’d love to hear how you liked these! 🙂