A book worm and foodie, studying English Literature at the University of Glasgow, writing about food, books and travel while aspiring to be a writer.

Sunday, 25 May 2014

HelloFresh Quesadillas - Meal #2

So I moved home yesterday, which I was why there has been a delay in posting the second of our HelloFresh meals; the quesadillas. Me and Calum were really excited about cooking/eating this recipe so we decided to have it for lunch on Thursday.

The ingredients were again lovely and fresh, and the recipe card just as easy to follow as last time. I would definitely recommend trying this recipe out, whether for a lunch or a dinner, it was delicious and easy to make. It's, of course, vegetarian and completely delicious. If you're a lover of Mexican food, definitely try it out!

Ingredients:


  1. 1 large potato
  2. 4 flour tortillas 
  3. 1/2 cup cheddar cheese, grated
  4. 1 tin organic black beans
  5. 1 tin organic sweetcorn
  6. 1 large red chilli
  7. 1 onion 
  8. 1 vine tomato
  9. 1 Tbsp of smoked paprika
  10. 1 small bunch of coriander
  11. 1 lime

  • Peel a cut the potato, into 1cm cubes, and cook in boiling water for about ten minutes until soft.  Drain it when it's cooked, but save 1 tbsp of the water for later.
  • Peel the onion, and finely dice it along with the chilli. Roughly chop the coriander.
  • Cut the vine tomato in half, scoop out the seeds, and dice the flesh into small cubes. 
  • Heat 1 tbsp of olive oil in a large frying pan, on a medium heat, and add all but 1tbsp of the onion and 3/4 of the chilli. Cook over a medium heat for 5 mins to soften the onion. Add the smoked paprika and cook for a further 1 min. 
  • Drain and rinse the black beans and add them and the potato to the pan, alongside 1tbsp of the cooking water from the potato. Season with salt and pepper to taste, and stir in 1/2 of the coriander. 
  • Now for the fun bit; lay out your tortillas and split the mixture between them, covering half of the tortilla only. Sprinkle the half with the mixture on it with cheese and fold the other half over, to make a half moon shape.
  • Heat a large frying pan with 1tbsp of olive oil, and fry each tortilla until golden brown on each side; this doesn't take long at all. 
  • For the salsa; drain the sweetcorn and mix with the remaining onion, chilli, coriander and diced tomato. Add the juice from 1/2 the lime, 1 tbsp of olive oil, 1/4 tsp of salt and mix thoroughly. 
  • Serve your tortillas with the salsa straight away!

























This was a lovely recipe to make. Despite a wee typo where chorizo was confused with chilli (I presume, this is meant to be a vegetarian recipe after all) and a couple of quick pan washes, down to only having one large frying pan, it was all easy and clear. 
I have to say, me and Calum agreed that this meal was our favourite over the pasta. We both love Mexican, and despite there being no meat in it, it was filling and rich in flavour. It wasn't overly spicy, which was nice for a change, but I would suggest adding another chilli, or serving it with some hot sauce to spice it up if that's what you prefer! I will definitely be making this again, I might try it with chicken or some quorn and see how it turns out. I will definitely be making this for my vegetarian (and non) friends and it would be easy to make for a large group simply by multiplying up the ingredients. A winner.

The salsa could have been eaten on it's own as a snack. It was sweet and zingy and fresh, not to mention cheeringly colourful. I put a bit more lime juice on mine for an extra zing (I'm all about the zing). I will be recreating it for many different meals, be them Mexican or as a side to a summer BBQ. Maybe adding a bit more tomato, but otherwise it was perfect, fresh and very delicious. 














Another success! I will be posting the curry tomorrow, but if we're going by these quesadillas as an indicator of quality, I am very excited. 

Happy Sunday everyone!




Lindsay xx 

No comments:

Post a Comment