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

Charred Corn, Chorizo and Bean Cheddar Quesadillas

with Oregano Chips and Salad

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.

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


serving amount

450 grams


1 sachet(s)

Dried Oregano

1 unit(s)

Garlic Clove

160 grams


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

(Contains Celery)

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

90 grams

Diced Chorizo

Not included in your delivery

75 milliliter(s)

Water for the Beans

1 tsp


1 tbsp

Olive Oil for the Dressing

2 tbsp



Nutritional information

Energy (kJ)4274 kJ
Energy (kcal)1021 kcal
Fat48.5 g
of which saturates15.3 g
Carbohydrate103.7 g
of which sugars10.9 g
Protein40.8 g
Salt5.88 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Large Frying Pan
Large Bowl



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. Crush the black beans in the bowl using a potato masher. Grate the cheese.

Heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the chorizo and 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), Central American style spice mix and garlic to the pan. Season with salt and pepper, stir well and cook for 1 min.

Pour in the water for the beans (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 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 herby chips and salad. Add the mayonnaise alongside to finish (see pantry for amount).



Step 2 MOD: If you’re adding chorizo, add it to the pan with the corn. Fry for the same amount of time, then continue as instructed.


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