Cheesy Gochujang Quesadillas
with Tomato and Baby Leaf Salad
- Soya
- Celery
- Milk
- Cereals containing gluten
- Sulphites
Looking for a quick and tasty midweek dinner option? Try cooking up our Cheesy Gochujang Quesadillas in just 20 minutes for a delicious and speedy meal.
Ingredients
2
Garlic Clove
1
Black Beans
30
Tomato Puree
50
Gochujang Paste
(Contains: Soya)
15
Honey
10
Vegetable Stock Paste
(Contains: Celery)
90
Mature Cheddar Cheese
(Contains: Milk)
6
Plain Taco Tortillas
(Contains: Cereals containing gluten)
1
Medium Tomato
15
Cider Vinegar
(Contains: Sulphites)
50
Baby Leaf Mix
Not included in your delivery
100
Water for the Sauce
½
Sugar for the Dressing
1
Olive Oil for the Dressing
2
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
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.
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.
a) Stir the black beans, honey, vegetable stock paste and water for the sauce (see pantry for amount) into the frying pan.
b) Simmer until thickened slightly, 2-3 mins. Taste and season with salt and pepper if needed.
c) Meanwhile, grate the Cheddar cheese.
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.
a) While the quesadillas bake, cut the tomato into 1cm chunks.
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.
a) Just before you're ready to serve, toss the baby leaves in the 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.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The gochujang and black bean filling delivers a pleasantly sweet-and-spicy flavour that surprises many first-timers. Some find the heat level just right; others prefer to use less paste for a milder result.
- Ease of prep: Quick and straightforward to put together, though some find folding and sealing the quesadillas a little fiddly and the overall time slightly longer than stated.
- Suggestions: Add extra gochujang or a pinch of smoked salt to deepen the bean filling's flavour, and consider mashing some of the beans for a smoother texture. Sour cream makes a popular alternative to mayonnaise for dipping, and a squeeze of lime adds a fresh, zesty finish.
- Next-day meals: Leftovers keep well and taste great cold, making this a handy option for lunch the following day.
- Portions: The bean filling can run short across all tortillas, so consider reducing the number of wraps to ensure each one is well filled.
- Customisation: Sliced peppers, spring onions, or sweetcorn are easy additions that bulk out the filling and add variety.
