Charred Corn, Bean and Cheddar Quesadillas

Sandwiched together with a spiced black bean filling, charred corn and plenty of cheese, these Mexican-inspired quesadillas are served with chips and salad.

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Recipe Info
Servings: 4
Total: 40m
Ingredients
  • 900 grams Potatoes
  • 4 Garlic Cloves
  • 340 grams Sweetcorn
  • 2 cartons Black Beans
  • 120 grams Mature Cheddar Cheese
  • 60 grams Tomato Puree
  • 2 sachets Central American Style Spice Mix
  • 20 grams Vegetable Stock Paste
  • 8 Super Soft Tortillas with Whole Wheat
  • 24 milliliter(s) Red Wine Vinegar
  • 50 grams Baby Leaf Mix
  • 2 tsp Sugar for the Sauce
  • 200 milliliter(s) Water for the Sauce
  • 2 tsp Sugar for the Dressing
  • 2 tbsp Olive Oil for the Dressing
  • 4 tbsp Mayonnaise
Instructions
  1. Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
  2. Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
  3. When the oven is hot, bake on the middle shelf until golden, 30-35 mins, turning halfway through.
  4. Meanwhile, peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve and pop into a bowl.
  5. Drain and rinse the black beans in a sieve and pop half of them into another medium bowl. Crush the beans in the bowl using a potato masher or the back of a fork. Grate the cheese.
  6. Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins, stirring only twice so it picks up some colour.
  7. Add the black beans (whole and mashed), tomato puree, Central American style spice mix and garlic to the pan. Season with salt and pepper, stir well and cook for 1 min.
  8. Add the vegetable stock paste, sugar and water for the sauce. Stir together, then simmer until thickened, 3-4 mins.
  9. Remove the pan from the heat, then stir through the cheese. Taste and season with salt and pepper if needed.
  10. Lay the tortillas onto a large baking tray and spoon the filling onto one half of each one. Fold the other side over to make a semi-circle and press down to keep together.
  11. Drizzle a little oil over the top, then bake on the top shelf of your oven until golden, 8-12 mins.
  12. Meanwhile, combine the red wine vinegar, sugar and olive oil for the dressing in a large bowl. Season with salt and pepper and mix to combine.
  13. When the quesadillas are ready, add the salad leaves to the dressing and toss to combine. TIP: Don’t add the leaves too early or they’ll go soggy.
  14. Divide the quesadillas between your plates. Serve with the chips and salad, and the mayonnaise alongside to finish. Enjoy!
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