Charred Corn, Bean and Cheddar Quesadillas
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Charred Corn, Bean and Cheddar Quesadillas

Charred Corn, Bean and Cheddar Quesadillas

with Avocado & Tomato Salad and Zesty Creme Fraiche

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:
Milk
Celery
Cereals 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 war 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
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Red Onion

1

Garlic Clove

150

Sweetcorn

1

Black Beans

90

Mature Cheddar Cheese

(Contains Milk)

1

Central American Style Spice Mix

10

Vegetable Stock Paste

(Contains Celery)

4

Super Soft Tortillas with Whole Wheat

(Contains Cereals containing gluten)

½

Lime

125

Baby Plum Tomatoes

1

Avocado

75

Creme Fraiche

(Contains Milk)

Not included in your delivery

75

Water for the Beans

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Nutritional information

Energy (kcal)681 kcal
Energy (kJ)2849 kJ
Fat45.8 g
of which saturates21.1 g
Carbohydrate39.7 g
of which sugars15.3 g
Protein26.8 g
Salt2.74 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Sieve
Garlic Press
Grater
Grill Pan
Baking Tray
Zester

Instructions

Get Prepped
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.

Char the Sweetcorn
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.

Make the Filling
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.

Assemble the Quesadillas
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.

Salad Time
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.

Finish and Serve
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!