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Charred Corn, Bean and Cheddar Quesadillas

Charred Corn, Bean and Cheddar Quesadillas

with Avocado & Tomato Salad and Zesty Creme Fraiche

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Our Charred Corn, Bean and Cheddar Quesadillas are a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:Veggie
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 Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

150 grams

Sweetcorn

1 pack(s)

Black Beans

90 grams

Mature Cheddar Cheese

(ContainsMilk)

1 sachet

Central American Style Spice Mix

10 grams

Vegetable Stock Paste

(ContainsCelery)

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

½ unit(s)

Lime

125 grams

Baby Plum Tomatoes

1 unit(s)

Avocado

75 grams

Creme Fraiche

(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)3817 kJ
Energy (kcal)912 kcal
Fat52.0 g
of which saturates24.0 g
Carbohydrate78 g
of which sugars13.0 g
Protein30 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Sieve
Bowl
Grater
Frying Pan
Baking Tray
Zester
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve and pop into a bowl. Drain and rinse the black beans in the sieve and pop half of them into another bowl, then mash with a fork until broken up. Grate the 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 starting to char, 5-6 mins. Only stir twice in this time to allow the sweetcorn to colour. Once the sweetcorn is charred, spoon into a bowl and set aside. Wipe out your pan.

3

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil. When hot, add the onion and fry until softened, 4-5 mins. Once soft, add the sweetcorn, black beans (whole and mashed), Central American style spice mix and garlic. Season with salt and pepper, stir well and cook for 1 min. Pour in the water for the beans (see ingredients for amount) and vegetable stock paste. Stir together, bring to a simmer and cook until the liquid has evaporated, 4-5 mins.

4

Remove the pan from the heat, then stir through the cheese. Taste and season with salt and pepper if needed. Lay the tortillas onto a baking tray and spoon the filling onto one half of each one. Fold the other side over to make a semi-circle. Press down to keep together. Drizzle a little oil over the top, then bake on the top shelf of your oven until golden, 8-12 mins.

5

Meanwhile, zest and halve the lime. Halve the tomatoes. Squeeze the lime juice into a large bowl, then mix in a drizzle of oil. Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh onto a board. Chop into 2cm chunks. Add the tomato and avo to the dressing, then season with salt and pepper. Mix and set aside.

6

Put the creme fraiche into a small bowl with the lime zest. Season with salt and pepper, then mix together. Serve your quesadillas (2 per person) on plates with the salad alongside and top with a dollop of creme fraiche. Enjoy!