Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
5164 / 1236
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. Peel and mince the garlic. Drain and rinse the kidneybeans. Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5 min. Add the garlic, tacoseasoning and tomato paste and fry for 1 min further.
Add the kidneybeans and the measuredwater to the pan. Cover with a lid and cook, stirring occasionally, 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 pepper to taste.
Tip!If cooking for kids, set aside a portion of bean sauce before adding the sour cream and mashing the remaining.
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 large bowl with a squeeze of lime juice to taste and mix well.
Tip!If cooking for kids, set aside a portion of cucumber, cherry tomatoes, sweet corn and coriander to use as 'sprinkles' before combining the remaining.
Place half of the tortillawraps onto 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.
Tip!If cooking for kids, set aside a portion of grated cheese to use a sprinkles.
Heat a separate large pan over a medium heat with a drizzle of oil. Once hot, add a quesadilla and cook for 2-3 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.
Tip!If cooking for kids, serve the bean sauce, cucumber, cherry tomatoes, sweet corn and tortillas separately. Serve the sour cream, grated cheese and coriander as 'sprinkles' to the side.