Black Bean & Corn Quesadillas
with Creamy Avocado Dip & Lime Slaw
Cooking time
25 minutes
Servings
2/4
Calories
1070 /serving
Queso is the Spanish word for cheese, so it makes sense that quesadillas are full of cheesy delights. We’re adding hearty black beans, red onions and fresh seasonal corn for an easy tortilla ride…. and it's headed straight for that avocado-mayo dip.
We will send you:
- 1 Lime
- 150g Shredded cabbage
- 1 Ear of corn
- 50g Sliced red onions
- 57g Avocado purée
- 398ml Black beans (canned)
- 60ml Mayonnaise
- 90g Grated mozzarella
- 6 Wheat flour tortillas
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
50 g
Saturated Fat
10 g
Sodium
1400 mg
Total Carb
116 g
Sugars
13 g
Protein
38 g
Fibre
22 g
Preparation
Make the filling
- Drain and rinse the black beans; mash ½.
- Cut the corn kernels off the cob.
- In a large pan, heat a drizzle of oil on medium.
- Add the corn and sauté, 2 to 3 min., until softened.
- Add the black beans and onions. Sauté, 2 to 3 min., until heated through; season with S&P.
Prepare & cook the quesadillas
- Arrange the tortillas on a dry work surface.
- Spread with the filling.
- Top with the cheese. Fold in half and press lightly.
- In the same pan, heat a drizzle of oil on medium-high.
- Working in batches if necessary, add the quesadillas and cook, 1 to 2 min. per side, until beginning to brown.
- Transfer to a paper towel-lined plate.
Make the slaw & dip
- Juice the lime.
- In a medium bowl, combine the cabbage, lime juice, a drizzle of oil and S&P.
- In a small bowl, combine the mayo, avocado purée and S&P.
Plate your dish
- Divide the quesadillas and slaw between your plates.
- Top the quesadillas with the dip. Bon appétit!
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Choose from an exciting selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
