Charred Corn and Cheddar Quesadillas
with Avocado and Tomato Salad and Zesty Sour Cream
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
1
Garlic Clove
150
Sweetcorn
1
Black Beans
60
Mature Cheddar Cheese
(Contains Milk)
1
Central American Style Spice Mix
1
Vegetable Stock Powder
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
½
Lime
125
Baby Plum Tomatoes
1
Avocado
75
Soured Cream
(Contains Milk)
Not included in your delivery
75
Water for the Beans
Nutritional information
Instructions
Preheat your oven to 200°C. Halve, peel and thinly slice the onion, peel and grate the garlic (or use a garlic crusher). Drain the sweetcorn in a sieve and pop in a bowl. Drain and rinse the blackbeans and pop half of them in a bowl. Mash the blackbeans in the bowl with a fork until broken up. Grate the cheddar cheese.
Heat a large frying pan on high heat (no oil). When hot, add the sweetcorn and season with salt and pepper. Dry fry until the sweetcorn is starting to char nicely, 5-6 mins. Only stir twice in this time to allow the sweetcorn to colour. Once the sweetcorn is charred, spoon it into a bowl and set aside. Wash your pan (you'll need it again in a minute).
Pop your frying pan back on the heat. Reduce to heat to medium high heat, add a drizzle of oil. Add the onion, fry until soft and golden, 4-5 mins. Stir occasionally. Once soft, add the corn, black beans (whole and mashed), Central American spice and garlic. Season with salt and pepper, stir well and cook for 1 minute. Pour in the water (see ingredients for amount) and add the vegetable stock powder. Stir together, bring to a simmer and cook until the water has evaporated, 4-5 mins.
Remove the pan from the heat, stir in the cheese add salt and pepper if you feel it needs it. Lay your tortillas on a board (2 per person). Divide your mixture between them, spooning it onto 1 half of the tortilla only. Fold the other side over so you have a semi-circle. Press down slightly to keep it together. Transfer to a 1 or 2 lightly oiled baking trays. Drizzle over a little oil, bake towards the top of your oven until golden, 8-12 mins
Meanwhile, zest, then halve the lime. Halve the tomatoes. Squeeze the lime juice into a large bowl, add a drizzle of oil. Mix. Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to halve it. Twist each half, pull it apart. Remove the stone then scoop out the insides onto a board. Chop into 2cm chunks. Add the tomato and avo to the dressing along with a pinch of salt and pepper. Mix and set aside.
Put the soured cream in a bowl and add the lime zest and a pinch of salt and pepper. Mix together. Remove the quesadillas from the oven, pop them on a board and halve them. Then serve on plates with the avocado tomato salad alongside and a dollop of sour cream. Enjoy!
