Cheesy Chipotle Bean Quesadillas
with Avocado, Tomato and Rocket Salad
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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.
Ingredients
125
Baby Plum Tomatoes
1
Mixed Beans
1
Avocado
20
Chipotle Paste
30
Tomato Puree
12
Balsamic Vinegar
(Contains Sulphites)
60
Mature Cheddar Cheese
(Contains Milk)
2
Spring Onion
40
Wild Rocket
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
Not included in your delivery
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Drain and rinse the mixed beans. Pop into a bowl and roughly mash with the back of a fork or a potato masher. Trim the spring onions then slice thinly. Grate the cheddar cheese. Add the spring onion, cheese, chipotle paste and tomato puree to the beans. Season with salt, pepper and a pinch of sugar. Mix well.
Lay the tortillas out on a board. Spread a little of the bean mix over half of each, leaving a small border round the edge, then fold the tortillas in half to make half moon shapes. Heat a drizzle of oil in a large frying pan on medium-high heat.
When hot, carefully lay the quesadillas in the pan. Fry until golden, 2 mins each side. Turn carefully. Lightly press down on the tortillas with a spatula to ensure they stick together and brown nicely. TIP: You may have to do this in batches, adding a little more oil to the pan each time - just cover the cooked quesadillas with foil to keep warm.
While the quesadillas are frying, slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the insides onto a board. Roughly chop the avocado. Halve the tomatoes.
In a large bowl, combine the balsamic vinegar with the olive oil (see ingredients for amount). Season with salt and pepper. Add the rocket, tomatoes and avocado and toss gently.
Serve the quesadillas alongside plenty of rocket salad. Enjoy!
