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Charred Corn and Cheddar Quesadillas

Charred Corn and Cheddar Quesadillas

with Avocado and Tomato Salad and Zesty Sour Cream

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Tags:Veggie
Allergens:MilkCeleryGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

1 unit(s)

Garlic Clove

1 tin(s)

Sweetcorn

1 pack(s)

Black Beans

60 grams

Cheddar Cheese

(ContainsMilk)

1 pot(s)

Central American Style Spice Mix

1 sachet

Vegetable Stock Powder

(ContainsCelery)

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsGluten)

½ unit(s)

Lime

125 grams

Baby Plum Tomatoes

1 unit(s)

Avocado

75 grams

Soured Cream

(ContainsMilk)

Not included in your delivery

75 milliliter(s)

Water for the Beans

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3383 kJ
Energy (kcal)808 kcal
Fat40.0 g
of which saturates15.0 g
Carbohydrate78 g
of which sugars16.0 g
Protein28 g
Salt4.11 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

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.

2

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).

3

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.

4

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

5

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.

6

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!