Crispy oven baked beef quesadillas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.

	this recipe	typical
fat	7%	2%
salt	0%	0%
aromatics	6%	6%
vegetables and beans	17%	6%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

9 g	2 tsp olive oil
250 g	250g/ 8oz beef mince ((ground beef) - or chicken, turkey, pork, lamb)
16 g	1 tbsp tomato paste
51 g	1/3 cup corn kernels ((canned, drain, or frozen))
60 g	1/3 cup black beans ((caned, drained))
30 g	2 tbsp water
	4 flour tortillas ((20cm/8"), Mission crisps best, Old El Paso the least (Note 1))
14 g	3 tsp olive oil
	1 1/4 tightly packed cups shredded cheese ( - cheddar, colby, tasty cheese, Monterey jack (not mozzarella))
1 g	1/2 tsp EACH ground garlic (, onion, dried oregano)
2 g	1 tsp EACH cumin (, paprika powder)
0 g	1/8 tsp cayenne pepper (, optional)
2 g	1/4 tsp cooking salt / kosher salt
	Avocado sauce ( or Guacamole)
	Pico de Gallo
	Sour cream
	Nothing ((I happily eat it plain!))

Method: 6 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hi Nagi, I made this recipe tonight for my husband and child who has dairy allergies. I replaced the cheese with vegan cheddar cheese and they are sumptuous. I have added 3 tbsp of leftover Passata from your taco sauce recipe, which paired well with this. The ” — a cook, 5.0★

“This was such a lovely recipe! Thank you. I wanted to make a quick dinner with ingredients I already had at home and this was ticked the box. I used kidney beans instead of black beans and I doubled the recipe - thankfully - because everyone loved them! I used” — a cook, 5.0★