Cheesy Gochujang Quesadillas
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
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:
Quick
Veggie
Allergens:
Soya
Celery
Milk
Cereals containing gluten
Sulphites

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 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

(Contains Celery)

90 grams

Mature Cheddar Cheese

(Contains Milk)

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

1 unit(s)

Medium Tomato

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

50 grams

Baby Leaf Mix

Not included in your delivery

100 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

sideBannerName

Nutritional information

Energy (kJ)3391 kJ
Energy (kcal)810 kcal
Fat35.5 g
of which saturates13.4 g
Carbohydrate86.5 g
of which sugars21 g
Protein31.5 g
Salt5.14 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Garlic Press
Large Frying Pan
Pan
Grater
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. 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.

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

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.

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 with 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.

Enjoy!