These yummy quesadillas are packed with homemade smoky refried beans made with fresh lime juice for extra zing, sweetcorn, spring onion and plenty of cheddar. You'll serve them with a baby leaf salad to the side and an irresistible chipotle mayo for dipping. Absolutely delish – just don’t forget the napkins!
Prep Time
40 min
Cuisine
Mexican
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Peel and finely chop (or grate) the garlic
Drain and rinse thekidney beans
2
Heat a pot with a drizzle of olive oil over a medium heat
Once hot, add the garlic and cook for 1 min
Add the smoked paprika and ground cumin and cook for 30 sec more
Add the kidney beans with 100ml [150ml]cold water and bring to the boil
Cook for 4-5 min or until the beans are beginning to soften
3
Meanwhile, trim and finely slice the spring onion[s] and add them to a large mixing bowl
Drain the sweetcorn and add half [all] of it to the bowl
Grate the mature cheddar into the bowl, season with a generous pinch of salt and pepper and mix thoroughly – this is your sweetcorn mixture
4
Cut the lime[s] in half
Once the kidney beans are beginning to break down, season with a generous pinch of salt and squeeze in the juice of 1/2 [1]lime
Remove the beans from the heat and mash into a semi-smooth paste – these are your refried beans
5
Divide the refried beans between 3 [6] of the tortilla wraps and spread them evenly over the tortillas with the back of a spoon
Top the refried beans with the sweetcorn mixture, pressing the mixture into the beans firmly with your hands
Top with the remainingtortillas and sandwich the filling in by pressing down firmly again – these are your quesadillas
6
Heat a large, wide-based pan, (preferably non-stick) over a medium-high heat
Once hot, add one quesadilla and cook for 2 min
Carefully flip the quesadilla and cook for 2 min or until the cheese has melted
Once melted, add the quesadilla to a baking tray and keep warm in the oven
Repeat until the last quesadilla is cooked, then remove the others from the oven
7
Meanwhile, combine the juice of the remaininglime with 2 tbsp [4 tbsp]olive oil and a pinch of salt and pepper – this is your salad dressing
Combine the chipotle paste and mayonnaise with 1 tbsp [2 tbsp]olive oil – this is your chipotle mayo
8
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