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 conflict 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.
Mature Cheddar Cheese(ContainsMilk)
Central American Style Spice Mix
Vegetable Stock Paste(ContainsCelery)
Super Soft Tortilla with Whole Wheat(ContainsCereals containing gluten)
Baby Plum Tomatoes
Water for the Beans
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 into a bowl. Drain and rinse the black beans and pop half of them into a bowl. Mash the black beans in the bowl with a fork until broken up. Grate the 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 style spice mix 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 paste. 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 near 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 into a bowl and add the lime zest and a pinch of salt and pepper. Mix together. Remove the quesadillas from the oven, pop them onto a board and halve them. Serve on plates with the avocado tomato salad alongside and a dollop of soured cream. Enjoy!