Beef And Bean Quesadilla Stacks - cooking recipe

Ingredients

None None FOR THE FILLING
1 1/2 tbsp olive oil
1 None onion, chopped
2 cloves garlic, minced
1 lb ground beef
1 tsp ground cumin
3 tsp onion powder
3 tsp garlic salt
1 1/2 tbsp ground paprika
1 cup tomato puree
2 tsp sugar
1 (13.5 oz) can red kidney beans, drained, rinsed
1 handful fresh cilantro leaves, roughly chopped
None None FOR THE GUACAMOLE
2 None ripe avocados, peeled, pitted
1 pinch chili powder, to taste, plus extra for sprinkling
1 None tomato, deseeded, chopped
1 None spring onion, sliced
3 tsp lime juice
1 tsp lime zest
None None TO ASSEMBLE
12 None flour tortillas
10.5 oz mozzarella cheese, grated
None None sour cream and lime wedges, to serve

Preparation

Preheat oven to 350\u00b0F.
To make the filling, heat olive oil in a frying pan over medium-high heat. Cook onion for 3 mins. Add garlic and cook for 2 mins. Add ground beef and cook until browned. Add spices and cook for 1 min. Add tomato puree, sugar and kidney beans. Cook for 3 mins, or until beef is cooked through. Stir in cilantro and season to taste. Remove from heat and let cool slightly.
To make the guacamole, mash avocado flesh in a medium mixing bowl. Add chili powder, tomato, spring onion, lime juice and lime zest. Season to taste. Sprinkle with chili powder to garnish.
To assemble, spread filling over 8 tortillas. Sprinkle with mozzarella. Stack 2 tortillas on top of each other. Repeat to make 4 total stacks. Top with remaining plain tortillas.
Heat a grill pan over medium heat. Cook quesadillas for 2-3 mins per side, until crisp and cheese has melted. Cut into quarters. Serve with guacamole, sour cream and lime wedges.