Charred Corn, Bean and Cheddar Quesadillas
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Charred Corn, Bean and Cheddar Quesadillas

Charred Corn, Bean and Cheddar Quesadillas

with Oregano Chips and Salad

This Charred Corn, Bean and Cheddar Quesadillas is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Veggie
Allergens:
Milk
Celery
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 Time40 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Oregano

1 unit(s)

Garlic Clove

160 grams

Sweetcorn

1 carton(s)

Black Beans

60 grams

Mature Cheddar Cheese

(Contains Milk)

1 sachet(s)

Central American Style Spice Mix

10 grams

Vegetable Stock Paste

(Contains Celery)

4 unit(s)

Super Soft Tortillas with Whole Wheat

(Contains Cereals containing gluten)

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

20 grams

Baby Leaf Mix

Not included in your delivery

75 milliliter(s)

Water for the Beans

1 tsp

Sugar

1 tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)3445 kJ
Energy (kcal)823 kcal
Fat32.2 g
of which saturates9.3 g
Carbohydrate102.3 g
of which sugars10.6 g
Protein29.5 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Baking Tray
Sieve
Pan
Grater
Potato Masher
Large Bowl

Instructions

Cook the Chips
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). 

Pop the chips onto a large baking tray. Sprinkle with the dried oregano. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

Peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve and pop into a bowl.

Char the Corn
2

Drain and rinse the black beans in the sieve and pop half of them into another bowl. Crush the black beans in the bowl using a potato masher. Grate the cheese.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Make the Filling
3

Once the corn is charred, add the black beans (whole and mashed), Central American style spice mix and garlic to the pan. Season with salt and pepper, stir well and cook for 1 min.

Pour in the water for the beans (see pantry for amount) and vegetable stock paste. Stir together, bring to a simmer and cook until the liquid has evaporated, 4-5 mins. 

Bake the Quesadillas
4

Remove the pan from the heat, then stir through the cheese. Taste and season with salt and pepper if needed.

Lay the tortillas onto a baking tray and spoon the filling onto one half of each one. Fold the other side over to make a semi-circle. Press down to keep together. Drizzle a little oil over the top, then bake on the top shelf of your oven until golden, 8-12 mins.

Salad Time
5

Meanwhile, in a large bowl, combine the red wine vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and mix to combine.

When the quesadillas are ready, add the salad leaves to the dressing. Toss to combine. TIP: Don't add the leaves too early or they'll go soggy.

Serve
6

Divide your quesadillas between plates. 

Serve with the herby chips and salad. Add the mayonnaise alongside to finish (see pantry for amount).

Enjoy!

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