HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCharred Corn And Cheddar Quesadillas
Charred Corn and Cheddar Quesadillas

Charred Corn and Cheddar Quesadillas

with Avocado and Tomato Salad & Zesty Soured Cream

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Allergens:MilkCeleryCereals containing gluten

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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

150 grams


1 pack(s)

Black Beans

90 grams

Mature Cheddar Cheese


1 sachet

Central American Style Spice Mix

10 grams

Vegetable Stock Paste


4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

½ unit(s)


125 grams

Baby Plum Tomatoes

1 unit(s)


75 grams

Soured Cream


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)3688 kJ
Energy (kcal)881 kcal
Fat48.0 g
of which saturates21.0 g
Carbohydrate77 g
of which sugars13.0 g
Protein31 g
Salt3.37 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Measuring Cups
Baking Tray
Large Bowl
Instructionsarrow up iconarrow up icon
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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!