Protein Boost | Tofu, Black Bean & Tomatillo Quesadillas
with Lime Cream & Cucumber Salsa
Cooking time
15 minutes
Servings
2/4
Calories
1030 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. A good quesadilla is as much about what’s happening inside as outside. Grated tomatillos give a yummy boost to this scallion-spiked black bean filling, tucked inside tortillas with plentiful cheese. Atop the golden-crisped surface, there’s a refreshing cuke salsa and lime sour cream.
We will send you:
- 2 Cucumbers
- 225g Tomatillos
- 1 Scallion
- 1 Lime
- 540ml Black beans (canned)
- 30g Grated aged cheddar
- 43ml Sour cream
- 6 Wheat flour tortillas
- 1 Block of tofu (non-GMO)
Contains: Milk • Soy • Sulphites • Wheat
You will need:
Grater
Large pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
38 g
Saturated Fat
10 g
Sodium
990 mg
Total Carb
116 g
Sugars
12 g
Protein
60 g
Fibre
27 g
Preparation
Mise en place
- Remove the husks from the tomatillos; grate ½ and small-dice the remaining ½.
- Quarter the cucumbers lengthwise; thinly slice crosswise.
- Juice the lime.
- Drain and rinse the black beans; mash and season with S&P.
- Thinly slice the scallion crosswise.
- In a large bowl, combine the black beans, grated tomatillos, scallion and S&P.
Prepare & cook the quesadillas
- Arrange the tortillas on a dry work surface.
- Spread with the black bean mixture.
- Top with the cheese. Fold in half and press lightly.
- In a large pan, heat a drizzle of oil on medium-high.
- Working in batches if necessary, add the quesadillas and cook, 1 to 2 min. per side, until beginning to brown.
- Transfer to a paper towel-lined plate.
Make the cucumber salsa
- Meanwhile, in a medium bowl, combine the cucumbers, diced tomatillos, ½ the lime juice, a drizzle of oil and S&P.
Make the lime cream & serve
- In a small bowl, combine the sour cream, remaining lime juice and S&P.
- Divide the quesadillas between your plates.
- Top with the cucumber salsa and lime cream. Bon appétit!
