Black Bean & Charred Corn Quesadillas
with Sour Cream & Pickled Salsa
We know dinnertime can be a crazy rush, so this dish is all about getting maximum flavour with minimal effort. Make an easy mashed black bean filling for the quesadillas, flavour it with our tasty All-American spice blend and then spice up the salsa with the addition of an easy pickled onion and chilli. Simple and scrumptious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
red onion
1 unit
long green chilli
1 tin
black beans
1 unit
corn
2 clove
garlic
1.5 sachet
All-American spice blend
8 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 unit
tomato
1 unit
cucumber
1 bag
coriander
1 packet
sour cream
(Contains Milk;)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
¼ cup
water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Finely chop the red onion. Thinly slice the long green chilli (if using). TIP: You can leave the chilli out of the pickle and use it as a garnish in step 6 if you prefer. In a small bowl, combine the white wine vinegar, water and a good pinch of sugar and salt. Add the chilli and 1/2 the onion to the pickling liquid and stir to coat. Set aside.
Drain and rinse the black beans. Transfer the black beans to a medium bowl and roughly mash with a potato masher or fork.
Slice the kernels off the corn cob. Finely chop the garlic (or use a garlic press). Heat a medium frying pan over a high heat. Add the corn kernels and remaining red onion and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out! Add the garlic and All-American spice blend (see ingredients list) and cook, tossing, until fragrant, 1 minute. Add the mashed black beans and a dash of water. Season with salt and pepper and cook, stirring, until combined, 1 minute.
Arrange 1/2 the mini flour tortillas on an oven tray lined with baking paper. Divide the black bean mixture between the tortillas and sprinkle with the shredded Cheddar cheese. Top with the remaining tortillas. Press down on the tortillas gently with a spatula. Brush or spray the tortillas with olive oil and season with salt and pepper. Bake until the cheese has melted and the tortillas are golden, 6-7 minutes.
While the quesadillas are baking, finely chop the tomato and cucumber. Roughly chop the coriander. Drain the pickled onion and chilli. In a small bowl, combine the tomato, cucumber, coriander and pickled onion and chilli. TIP: Leave the pickled onion and chilli out of the salsa and save it for a garnish if you prefer. Drizzle with olive oil, season with salt and pepper and toss to combine.
Cut the quesadillas into quarters and divide between plates. Top with the pickled salsa and serve with sour cream.