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Cheesy Gochujang Black Bean Quesadillas
Cheesy Gochujang Black Bean Quesadillas

Cheesy Gochujang Black Bean Quesadillas

with Tomato and Baby Gem Salad

Sandwiched together with a spiced black bean filling and plenty of cheese, these Cheesy Gochujang Black Bean Quesadillas are a fusion favourite combining Korean inspired flavours and an easy Mexican inspired dinner.

Tags:
Veggie
Medium Spice
Climate Conscious
Allergens:
Soya
Milk
Wheat
Cereals containing gluten
Sulphites

The quantities provided above are averages only.

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.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

1 carton(s)

Black Beans

30 grams

Tomato Puree

50 grams

Gochujang Paste

(Contains: Soya)

15 grams

Honey

10 grams

Vegetable Stock Paste

100 grams

Mature Cheddar Cheese

(Contains: Milk)

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

1 unit(s)

Medium Tomato

1 unit(s)

Baby Gem Lettuce

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

20 grams

Butter

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3898 kJ
Energy (kcal)932 kcal
Fat45.7 g
of which saturates19.7 g
Carbohydrate83.4 g
of which sugars20.9 g
Dietary Fibre16.8 g
Protein32.8 g
Salt5.08 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Garlic Press
Pan
Grater
Potato Masher
Baking Tray
Bowl

Instructions

Get Prepping
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Peel and grate the garlic (or use a garlic press).

c) Drain and rinse the black beans in a sieve.

Build the Flavour
2

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the garlic, tomato puree and gochujang to the pan.

c) Cook, stirring, for 1 min.

Bring on the Beans
3

a) Stir the black beans, honey, vegetable stock paste and water for the sauce (see pantry for amount) into the frying pan. TIP: If your honey has hardened, pop it into a bowl of hot water for 1 min.

b) Mash half the beans in the pan using a potato masher or the back of a fork.

c) Simmer until thickened slightly, 2-3 mins. Taste and season with salt and pepper if needed. Stir in the butter (see pantry for amount). 

d) Meanwhile, grate the Cheddar cheese.

Make your Quesadillas
4

a) Lay the tortillas onto a lightly oiled large baking tray and spoon the gochujang beans onto one half of each one. Top with the grated cheese.

b) Fold the other side of the tortilla over to make a semi-circle. Press down to keep together.

c) Rub a little oil over the top of each quesadilla, then bake on the top shelf of your oven until golden, 5-7 mins.

Tomato Time
5

a) While the quesadillas bake, cut the tomato into 1cm chunks. Trim the baby gem, halve lengthways, then thinly slice.

b) Add the tomatoes to a medium bowl with the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

c) Season with salt and pepper, then set aside to macerate.

Finish and Serve
6

a) Just before you're ready to serve, toss the baby gem into the tomatoes and dressing.

b) Transfer your quesadillas to your plates and serve the salad alongside. 

c) Add a dollop of mayonnaise (see pantry for amount) on the side for dipping.

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