Courgette Quesadillas
with Black Beans and Zesty Sour Cream
We’ve given classic cheese-filled quesadillas a veggie makeover by packing them with courgettes, black beans and a little kick of chilli. Pan-fried until the cheese is bubbling and golden, they work brilliantly with Chef Patrick’s favourite sauce - zesty sour cream (trust us, it’s a real game changer!). Serve up everything in the middle of your table and tuck in for a traditional communal style dinner. Buen provecho!
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
1
Black Beans
½
Green Chilli
1
Baby Gem Lettuce
1
Onion
2
Ground Cumin
1
Tomato Passata
60
Mature Cheddar Cheese
(Contains Milk)
½
Lime
150
Soured Cream
(Contains Milk)
1
Courgette
(May contain Celery)
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the onion into half moons. Remove the ends from the courgette, halve lengthways, then slice into 1cm wide half moons. Drain and rinse the black beans in a sieve. Halve and deseed the green chilli, then finely chop. Zest the lime and keep to one side.
Heat a drizzle of oil in a frying pan on medium heat. Add the onion and cook, stirring, until soft, 5 mins. Add the courgette along with a pinch of salt and cook, stirring, until starting to soften, about 3 mins. Stir in the chilli and cook for a further minute. TIP: Add as much or as little chilli as you like!
Stir the ground cumin into your veggies, then add the black beans, tomato passata and a squeeze of lime juice (don't use it all yet!). Season with a pinch of salt and pepper, bring to a simmer and allow to bubble away until slightly thickened, about 4-5 mins.
While your filling cooks, add a pinch of lime zest to the sour cream and mix with a pinch of salt. Cut the baby gem lettuce in half lengthways and then finely slice it widthways. Pop the lettuce in a bowl (we'll dress it later). Season with a good pinch of salt and pepper.
Pile some of the courgette mixture onto one half of each tortilla. Grate over some of the cheddar cheese. Fold over the other side of the tortilla to make half moon shaped quesadillas . Repeat until you have used up all your mixture - you should make at least two quesadillas per person, but it will depend on how generously you fill them!
Put another frying pan on medium heat (no oil). When hot, fry each quesadilla until golden brown, about 2 mins each side, careful when you turn them over! Remove to a plate and keep warm under some foil and repeat until you have cooked all your quesadillas. Drizzle over some olive oil and squeeze some of the remaining lime juice over the lettuce. Serve the quesadillas with the zesty sour cream and some baby gem. Enjoy
