Beef Quesadillas
Serves: 4
 
  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 2 chipotle chillies in adobo sauce, finely chopped
  • 500 g beef mince
  • 1 red capsicum, chopped into small squares
  • 1 x 400 g tin crushed tomatoes
  • 250ml chicken stock
  • 1 x 400g black beans, drained
  • iceberg lettuce leaves, shredded
  • 1 + ½ cups monterey jack cheese (or cheddar), grated
  • sour cream
Salsa:
  • 250 g cherry tomatoes, quartered
  • 1 small red onion, finely chopped
  • 1 avocado, cut into small chunks
  • salt and pepper
  • juice of half a lime
  1. Heat oil in a large frying pan over a medium heat. Add onion and garlic and cook until softened, stirring occasionally.
  2. Add the cumin, coriander, paprika and chillies and cook for 1 minute or until fragrant. Add mince. Cook for approximately 8 minutes or until the meat is browned, stirring with a wooden spoon to break up the mince. Add the capsicum, tomatoes and stock and stir thoroughly. Cook, stirring occasionally, until the sauce has thickened - about 20-25 minutes. Add the black beans, season with salt to taste, and reheat.
  3. Meanwhile prepare the salsa, by combining all ingredients in a bowl.
  4. Shred the lettuce and grate the cheese.
Recipe by Villiers Brown at http://villiersbrown.com/quesadillas/