Black Bean and Meatloaf Quesadilla

Ingredients:

Quesadilla

• 2 cups seared meatloaf, recipe below
• 400 gr. black beans, without liquid
• 1 green onion, chopped
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 2 tbsp (30 g) butter
• 8 flatbreads tortilla diameter 20 cm.
• 2 tbsp. grated cheddar cheese

Meatloaf

• 700 g of ground beef with the addition of pork (to regulate fat content)
• 1/3 cup breadcrumbs
• 1/3 cup milk
• 1/3 cup chopped parsley
• 1 large egg
• 3 tablespoons Worcestershire sauce
• 1 small onion, chopped
• 1 teaspoon ground chili pepper
• 2 cloves garlic, grated or crushed
• 1 tbsp. vegetable oil
• 1/2 cup ketchup
• 1-2 tbsp. l. brown sugar
• 1 tablespoon apple cider vinegar

Hot sour cream

• 1/2 cup sour cream
• 1/2 cup cilantro, plus more for garnish
• Juice of 1/2 lime
• 2 tsp hot sauce with green chili

Preparation:

1. Make spicy cilantro sour creamUsing a hand-held puree mixer, blend the sour cream, cilantro, lime juice, and pepper sauce until smooth. Let sit to infuse and meld the flavors.
2. Make mini meatloafIn a large bowl, combine the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder, and garlic. Add the ground beef, season with salt and pepper, and mix with your hands until combined. Form into 6 8 x 10 cm (3 x 4 in) patties.
   
   Heat vegetable oil in a large nonstick skillet over high heat. Add the patties and fry until golden brown, about 3 minutes per side, but not cooked through.
3. Mix ketchup, sugar and vinegar in a bowl and spread a few tablespoons of the glaze on meatloafAdd 1/2 cup water to the pan, cover and simmer the cutlets over low heat until done, about 15 minutes.
4. Transfer the mini patties to a plate. Add the remaining ketchup mixture to the pan and simmer over high heat, stirring, for 3-5 minutes until thickened. Serve the sauce with the dish. Use the patties to fill the quesadillas, and serve the remaining 4 with tomato sauce and side dish.
5. Make quesadillasCombine mini meatloaf, black beans, green onions, cumin, cayenne pepper, salt and black pepper in a bowl.
   
   Melt 1/2 tablespoon (30 grams) butter in a large nonstick skillet over medium heat. Place a tortilla in the skillet, sprinkle with 1/4 cup of cheese, top with a quarter of the meat mixture and another 1/4 cup of cheese. Top with a second tortilla and cook until golden brown, pressing down, about 2 minutes per side. These tortillas do not need to be folded in half.
6. Repeat with the remaining tortillas and filling. Cut the quesadillas into 4 pieces and serve with sour cream.