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.
450 grams
Potatoes
1 sachet(s)
Dried Oregano
1 unit(s)
Garlic Clove
160 grams
Sweetcorn
1 carton(s)
Black Beans
60 grams
Mature Cheddar Cheese
(Contains Milk)
1 sachet(s)
Central American Style Spice Mix
10 grams
Vegetable Stock Paste
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
20 grams
Baby Leaf Mix
75 milliliter(s)
Water for the Beans
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar
2 tbsp
Mayonnaise
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Sprinkle with the dried oregano. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
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. Mash the black beans 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 , 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 wipe out your pan.
Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil. When hot, add the corn back in along with the 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 sauce (see pantry 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, in a large bowl, combine the red wine vinegar with the olive oil for the dressing and sugar (see pantry for both amounts). Season with salt and pepper and mix to combine.
When everything is ready, add the salad leaves to the dressing. Toss to combine.
Divide your quesadillas between plates.
Serve with the herby chips and salad. Add the mayonnaise to each plate to finish (see pantry for amount)
Enjoy!