Tangy and smoky, this spice mix gives any dish a delicious depth and warmth. Made with herbs and spices such as ground cumin, paprika, chilli flakes and thyme, this versatile blend is the ideal addition to both meaty and veggie Mexican and Tex Mex style dishes.
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
2 unit(s)
Garlic Clove
160 grams
Sweetcorn
1 carton(s)
Black Beans
60 grams
Mature Cheddar Cheese
(Contains Milk)
30 grams
Tomato Puree
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
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
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. 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.
Meanwhile, 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 medium bowl. Crush the black beans in the bowl using a potato masher or the back of a fork. Grate the cheese.
Heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Once the corn is charred, add the black beans (whole and mashed), tomato puree, Central American style spice mix and garlic to the pan. Season with salt and pepper, stir well and cook for 1 min.
Add the vegetable stock, sugar and water for the sauce (see pantry for amount). 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 large 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 sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and mix to combine.
When the quesadillas are ready, add the salad leaves to the dressing. Toss to combine. TIP: Don't add the leaves too early or they'll go soggy.
Divide your quesadillas between plates.
Serve with the chips and salad. Add the mayonnaise alongside to finish (see pantry for amount).
Enjoy!