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!
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 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.
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.
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.
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.
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.
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!