Quickfire Quesadillas
with Homemade Citrus Guacamole
Patrick’s been trying out a few new Mexican dishes in the Fresh Kitchen of late and the main technique in tonight’s dinner has become a favourite. By mashing up most of the kidney beans instead of adding them whole, you suddenly add a rich, creamy texture to sauces. Keep a few whole ones back for texture too...arriba!
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
1
Onion
½
Yellow Pepper
½
Mexican Spice
1
Red Kidney Beans
½
Coriander
1
Baby Gem Lettuce
1
Cherry Tomatoes
1
Avocado
½
Lime
3
Sour Cream
(Contains Milk)
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
3
Mature Cheddar Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
Chop the onion in half lengthways through the root then very thinly slice it widthways into half-moon shapes. Chop the yellow pepper into 1cm chunks. Heat 1 tbsp of olive oil on medium-low heat in a frying pan and cook the onions and pepper for around 6 mins, then add the spice mixture.
Whilst the onion cooks pour three quarters of the kidney beans into a bowl (still in their sauce) and mash them up thoroughly using a masher (or a fork). Tip: It might look a bit crazy but trust us it’ll taste amazing!
Once the onion and pepper has softened up, stir in the mashed beans. Add 5 tbsp of water to the remaining (whole) red kidney beans and swirl them around, before adding to the pan too.
Pre-heat your oven to 200 degrees. Let the mixture bubble away gently on low heat until it has thickened enough to fill your tortillas. Meanwhile roughly chop the coriander and gem lettuce. Chop the cherry tomatoes in half.
Slice your avocado in half lengthways and remove the stone. Scoop the avocado out using a spoon and then mash it thoroughly with a fork. Mix in a tsp of lime juice, a bit of lime zest and the sour cream. Season with a little pinch of salt and pepper.
Once the sauce is thick take it off the heat and stir through the chopped coriander. Divide the mixture into 4 equal portions and spoon it along one end of each tortilla. Roll up the wraps, place them on a baking tray and grate the cheese over the top. Cook in the oven until the cheese melts.
Toss the cherry tomatoes, gem lettuce and 1 tbsp of coriander in 1 tsp of olive oil and season with some salt and pepper. Serve everything with your homemade guacamole and devour immediately!
