Cheesy Gochujang Quesadillas
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Cheesy Gochujang Quesadillas

Cheesy Gochujang Quesadillas

with Tomato and Baby Leaf Salad

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.

Tags:
Rapid
•Veggie
•Climate Conscious
Allergens:
Soya
•Celery
•Milk
•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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kcal)819 kcal
Energy (kJ)3428 kJ
Fat38.3 g
of which saturates12.7 g
Carbohydrate83 g
of which sugars20.1 g
Protein31.3 g
Salt4.85 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Sieve
•Large Frying Pan
•Grater
•Pan
•Baking Tray
•Medium 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.

b) Simmer until thickened slightly, 2-3 mins. Taste and season with salt and pepper if needed.

c) 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.

Prep the Salad
5

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.

Finish and Serve
6

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!