Meal Kit
Bean and Cheese-Pulled Quesadillas
with radish and avocado salsa
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 15 oz. Pinto Beans
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6 Small Flour Tortillas
- 1 Lime
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2 oz. Light Sour Cream
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2 oz. Shredded Quesadilla Cheese
- 2 oz. Radish
- 1 Shallot
- 1 Avocado Half
- 1 Tbsp. Chile and Cumin Rub
- ¼ oz. Cilantro
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories630
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Carbohydrates76g
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Net Carbs62g
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Fat30g
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Protein22g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Potato Masher
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Drain and rinse beans in a colander/strainer.
Trim and finely chop radish.Cut avocado into 1/4" dice.Stem and coarsely chop cilantro.Halve lime. Cut one half into wedges and juice the other half.Peel and finely chop shallot. -
2 Cook and Mash the Beans
Place a small pot over medium heat and add 2 tsp. olive oil.
Add half the shallots (reserve remaining for salsa) to hot pot. Stir occasionally until fragrant, 1-2 minutes.Add beans, chile and cumin rub, a pinch of salt, and 1/4 cup water. Stir to combine and bring to a simmer.Once simmering, cover and stir occasionally until water is almost completely evaporated, 3-5 minutes.Remove from burner. Uncover and coarsely mash beans until slightly chunky.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Stir in half the cilantro (reserve remaining for salsa) until combined. -
3 Assemble the Quesadillas
Place tortillas on a clean, flat work surface.
Evenly divide cheese between tortillas, placing on one half. Top cheese with bean mixture. Fold tortillas over bean mixture, pressing gently to adhere. -
4 Cook the Quesadillas
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Working in batches if necessary, place quesadillas in hot pan and cook until golden-brown, 2-4 minutes per side.Replenish oil, if necessary.Remove from burner.While quesadillas cook, continue recipe. -
5 Make Salsa and Finish Dish
In a mixing bowl, combine remaining shallots, radish, avocado, 2 tsp. lime juice, a pinch of salt, and remaining cilantro. Set aside.
Plate dish as pictured on front of card, halving quesadillas, if desired. Garnish with salsa and sour cream. Squeeze lime wedges over to taste. Bon appétit!
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