Jack O'Lantern Quesadillas (v)
with Butternut Squash, Black Beans and Avo Zombie Fingers
If you’re throwing a Halloween party this year, here’s a vegetarian recipe that’s perfect for the witching hour. We’ve given classic cheese-filled quesadillas a ghoulish twist by packing them with smokey Mexican-spiced beans and vibrant squash and serving them with a fresh tomato salad and avocado ‘zombie’ fingers. If you’re making these with kids, give them a hand as they carve their pumpkin faces, before assembling everything in the middle of your table. Don’t forget to share your spooky #HelloFreshSnaps with us! Happy Halloween.
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
200
Diced Butternut Squash
7.5
Worcester Sauce
(Contains Cereals containing gluten)
1
Mexican Style Spice Mix
2
Medium Tomato
1
Avocado
1
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
1
Black Beans
½
Lime
75
Soured Cream
(Contains Milk)
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
½
Coriander
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Pop the diced butternut squash onto a large lined baking tray and drizzle with oil. Season well with salt and pepper. Toss to coat the squash evenly in oil then pop on the top shelf of your oven to roast until slightly golden and tender, 20-25 mins. Turn halfway through cooking. Peel and grate the garlic (or use a press). Drain and rinse the black beans in a colander.
Heat a splash of oil in a frying pan over medium-high heat. Pop in the garlic. Cook for 1 minute. Add the Mexican spice (careful, it's hot!) and the beans. Mix well and cook for 30 seconds. Stir in the Worcester sauce. Bring to the boil, reduce the heat and mash some of the beans up with the back of a fork. Leave to gently cook, stirring occasionally. Add a splash of water if they begin to look too dry!
Meanwhile, roughly chop the coriander (stalks and all). Chop the tomato into 1cm pieces. Zest the lime then cut into wedges. Coarsely grate the cheddar cheese. Pop the tomato into a small bowl with half the coriander, the lime zest, a drizzle of olive oil and a pinch of salt and pepper. Set aside.
Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull apart. Remove the stone then scoop out the insides in one piece onto a board. Slice lengthways into 1cm strips, squeeze over the juice from a couple of the lime wedges and set aside. Stir the remaining coriander into your beans. Season to taste with salt and pepper. Stir and remove from the heat.
Lay half the tortillas on a lightly oiled baking tray (or two). Lay the other half on a chopping board and use a small knife to carve out some pumpkin faces. Get everyone involved! To assemble, divide the beans between the tortillas on the baking tray and spread out. Top with the cubes of roasted squash and a layer of grated cheese. Lay the pumpkin faces on top and lightly press down to flatten slightly.
Brush the tortillas with a little oil and bake on the top shelf of your oven for 10 mins, until golden and crispy! Once cooked, divide between plates with a serving of tomato salad and avo zombie fingers on the side. Serve with a nice dollop of sour cream and a wedge of lime. TRICK OR TREAT!
