Campfire Style BBQ Bean Quesadillas
with Soured Cream and Baby Gem and Tomato Salad
- Milk
- Sulphites
- Cereals containing gluten
- Wheat
- Mustard
- Celery
- May contain traces of allergens
- Sulphites
- Barley
- Cereals containing gluten
- Milk
- Soya
Got an appetite for adventure? These delicious Campfire Style BBQ Bean Quesadillas can be cooked up while in the great outdoors or for some camping trip nostalgia at home. It's the perfect remedy to a long day out and about!
Ingredients
1 unit(s)
Onion
100 grams
Mature Cheddar Cheese
(Contains: Milk)
125 grams
Baby Plum Tomatoes
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Mustard, Celery)
1 carton(s)
Black Beans
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 sachet(s)
Savoury Seasoning
(Contains: Cereals containing gluten, Wheat May contain traces of: Sulphites, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
48 grams
BBQ Sauce
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Halve, peel and thinly slice the onion.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 5-6 mins.
d) If you want to cook this recipe on a campfire, you can! IMPORTANT: Campfire cooking can be hazardous and requires fire safety awareness.
a) While the onion cooks, grate the Cheddar cheese.
b) Halve the baby plum tomatoes. Trim and tear the baby gem into bite sized pieces.
c) Drain and rinse the black beans in a sieve.
d) In a large salad bowl, combine the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Add the tomatoes to the dressing, season with salt and pepper, then toss to coat. Set aside for later.
a) Once the onion has softened, add the beans, savoury seasoning, sugar and water for the sauce (see pantry for both amounts).
b) Simmer the sauce until reduced slightly, 1-2 mins.
c) Mash a third of the beans with a potato masher or the back of a fork until the sauce has thickened.
d) Once thickened, remove from the heat and stir in the BBQ sauce until combined. Taste and season with salt and pepper if you feel it needs it.
a) Lay the tortillas (3 per person) onto a board and spoon the beans onto one half of each one.
b) Top with the Cheddar. Fold the other side over to make a semi-circle. Press down to keep together.
c) Clean out the (now empty) frying pan.
If you're not cooking on a campfire or hob and would prefer to bake the quesadillas, preheat your oven to 220°C/200°C fan/gas mark 7 and rub a little oil over the top of each one. Place on a lightly oiled tray and bake on the top shelf of your oven until golden, 8-12 mins.
a) Heat the frying pan on medium-high heat with a drizzle of oil.
b) Once hot, carefully lay in the quesadillas. Fry until golden, 2 mins each side. Turn carefully and adjust the heat as needed.
c) Lightly press down on the quesadillas with a spatula to ensure they stick together and brown nicely. TIP: You may have to do this in batches, adding a little more oil to the pan each time.
a) When everything's ready, add the baby gem to the bowl of tomatoes and dressing. Toss to coat. TIP: Don't add the leaves too early or they'll go soggy!
b) Share the quesadillas between serving plates.
c) Serve the salad alongside and dollop the soured cream alongside for dipping.
