Crispy vegetarian quesadillas

Hello Fresh

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the tomatoes and avocados in 1cm cubes and put in a bowl, along with 2 tbsp of freshly pressed lime juice. Add salt and pepper.

Step 2

Remove the water from the corn (or unfreeze). Warm up a big dry pan on high heat. Fry the corn with a pinch of salt and pepper for 4-5 minutes until kernels start to get some color. Remove from the pan.

Step 3

Remove the water from the black beans. Put half in a bowl and puree using a fork.

Step 4

Warm up a dollop of olive oil in a big pan and add the finely chop the onions and garlic. Fry for 4-5 minutes. Add the corn and black beans (intact and pureed), the taco spices and sriracha sauce. Season with salt and pepper. Fry for 1 minutes. Add 1dl of water and fry for another minute. Take the pan off the heat and add the cheese.

Step 5

Put the filling on one half of each tortillas and fold them. Fry the tortillas 3-4 minutes on each side.

Step 6

Serve with the creme fraiche and the tomato/avocado salsa.