Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
5072 / 1214
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and finely chop the redonion and garlic. Drain and rinse the kidneybeans. Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion and with a pinch of salt and fry for 5 min. Add the garlic, tacoseasoning and tomato paste and cook for 2 min further.
Add the beans and the measuredwater to the pan. Cover with a lid and cook for 7-10 min. After 7-10 min, using a potato masher, mash the beans until smooth. Fold in half of the sourcream (reserve the rest for serving). Season with blackpepper to taste.
3 Make salsa
Meanwhile, halve the avocado and remove its stone. Scoop the avocado out of its skin and chop it into chunks. Chop the cucumber, cherrytomatoes and coriander. Drain the sweetcorn. Add the lot to a bowl with a squeeze of lime juice. Toss.
Place half of the tortillawraps on a board. Sprinkle with half of the gratedcheeses. Spread the bean mash over the top in an even layer. Sprinkle with the remaining cheese. Top with the remaining tortillawraps and press down firmly - these are your quesadillas.
Heat a pan over a medium-low heat with a drizzle of oil. Once hot, add a quesadilla and cook for 2 min, pressing down with a spatula. Flip and cook for 2 min further. Repeat this process with the remaining quesadillas.
Tip!Nervous about flipping the quesadillas with a spatula? Cover the pan with a large plate, hold it firmly, flip the pan and slide the quesadilla back into the pan.
Slice the quesadillas into triangles and serve them with the avocado and cornsalsa and the remaining sourcream.
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