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.
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.
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
Nutritional information
Utensils
Instructions
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!
