Sensational Mince Quesadillas

This high-protein HARVEST GOURMET SENSATIONAL™ Ground Mince means you can create a delicious variety of satisfying dishes the plant-based way. It soaks up seasoning beautifully for maximum taste, giving you the flexibility to add signature flavours. Create a rich Pasta Bolognese or a Chili Sin Carne that fills and thrills. These quick and easy quesadillas are a simple way to impress your diners with a plant-based rendition of this crowd favourite. 

  • 0:20 Time to table
  • 10 Portions
  • easy

Method

300g Onions
2 Garlic cloves
500g Butternut
2tsp Salt
60g Chipotles/smoked jalapenos chillies
80mL Vegetable oil
500g HARVEST GOURMET Sensational Ground Mince
50g MAGGI Wholeness Gluten Free Instant Rich Gravy Mix
100m Water
390g Black beans (whole tin)
20g CHEF Black Garlic Paste
10g Smoked paprika

CORIANDER SALSA:
3 Large white onions
3 Medium avocados
4 Medium tomatoes
2 bunches Fresh coriander
100mL Lime juice
50mL Vinegar
Salt
5g Smoked paprika

TO FINISH:
10 pc Wheat tortillas
200g Vegan Cheese
10 tbsp Medium Tomato salsa (pre-made of your choice)

FILLING:

  1. Peel onions, garlic and dice.
  2. Peel the pumpkin and remove the seeds. Grate the pumpkin and mix it in 2 tsp salt.
  3. Chop the chipotles finely, keep the liquid.
  4. Fry off the onions in oil for 3 mins.
  5. Add the HARVEST GOURMET Sensational Ground Mince, stir it together and sauté till golden (around 5 minutes).
  6. Add the chipotles and the liquid, MAGGI Wholeness Gluten Free Instant Rich Gravy Mix, water, black beans and the tin juices, CHEF Black Garlic Paste, smoked paprika and let it simmer for 5-10 mins. Season with salt if needed.

CORIANDER SALSA

  1. Chop the coriander, avocado, onion and tomato roughly. Mix it all together with lime juice and vinegar just before service.
  2. Season with salt and smoked paprika.

TO FINISH:

  1. Divide the filling on one side of the tortillas, add the grated pumpkin and cheese and fold it over to a half moon.
  2. Now the tortillas are ready to grill, pan fry or bake in the oven. Grill them both sides for 2 mins until crispy and hot inside.
  3. Serve with coriander salsa and tomato salsa of your choice.