This fiesta of flavors will satisfy your craving for Mexican, plus it's vegetarian, so everyone can enjoy! Corn kernels add a bit of sweetness to the mix, and a zingy salad on the side brightens up the dish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 2 people
/ serving 2 people
Flour Tortillas, 6-inch(ContainsWheat/Blé)
Cheddar Cheese, shredded(ContainsMilk/Lait)
Prep: Wash and dry all produce. Cut the tomatoes into 1/2-inch cubes. Zest, then juice the limes. Mince or grate the garlic. Finely chop the cilantro.
Make the filling: Heat a large pan over medium-high heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min. Add the garlic, box of beans (including the liquid), Mexican seasoning and as much chipotle powder as you like. Cook, stirring occasionally, until the beans soften, 5-6 min.
Make the salad: Meanwhile, in a medium bowl, whisk the honey, half the lime zest, half the lime juice and a drizzle of oil. Season with salt and pepper. Toss in the tomatoes.
Make the crema: In a small bowl, mix the remaining lime zest, remaining lime juice, half the cilantro and sour cream. Season with salt and pepper.
Finish the filling: Remove the pan from the heat and mash the beans using a fork or potato masher. Transfer the mixture to a medium bowl. Stir in the corn, cheddar cheese and remaining cilantro. Season with salt.
Make the quesadillas: Wipe the pan clean, then heat one tortilla over medium heat. Spread one-sixth of the bean mixture onto half of the tortilla. Carefully fold the other half of the tortilla over the filling. Cook until the tortilla is golden-brown and crispy, 2-3 min per side. (Repeat with the other tortillas.)
Finish and serve: Cut the quesadillas into wedges. Toss the spring mix into the salad dressing. Divide the quesadillas and salad between plates. Serve with the cilantro-lime crema and enjoy!