A fresh sweet corn, piquante peppers, chive and lime juice salsa is spooned over quesadilla triangles. Inside these toasted wraps await a rich black bean, tomato and onion ragù, of course! Spiced with NOMU Mexican Spice Blend, made extra yummy with melted cheese, and cooled down with crème fraîche.
Charred Corn & Black Bean Quesadilla
Charred Corn & Black Bean Quesadilla
with a fresh salsa & jalapeños
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Black Beans
- Cooked Chopped Tomato
- Corn
- Creme Fraiche
- Fresh Chives
- Grated Mozzarella & Cheddar Cheese
- Lime Juice
- NOMU Mexican Spice Blend
- Onion
- Piquanté Peppers
- Sliced Pickled Jalapeños
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
READY THE RAGÙ
Place a pot over medium heat with a drizzle of oil. When hot, sauté the Onion and ½ the corn until the onion is soft and the corn is starting to char, 4-5 minutes. Add the NOMU spice blend, and cook until fragrant, 1-2 minutes. Stir through the cooked chopped tomato and 100ml [200ml]|#7DA0D7 of water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally).
BEAN THERE, ADDED THAT
When the ragù has 2-3 minutes remaining, stir through the black beans until heated through. Remove from the heat, add a sweetener (to taste), and seasoning.
SALSA
In a bowl, combine the remaining Corn, the piquante peppers, ½ the chives, the lime juice, and seasoning. In a separate bowl, combine the remaining chives, the crème fraîche, and seasoning.
TASTY TORTILLAS
Place one tortilla in a clean pan over medium heat. Top with the Corn & bean mixture, the jalapeños (to taste), and the cheese. Sandwich the loaded tortilla with the remaining tortilla. Heat until golden, 1-2 minutes. [Repeat|#7DA0D7 the|#7DA0D7 process|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 tortillas.]|#7DA0D7
FLIP & FRY
Cover the pan with a chopping board or a plate. Flip the pan quickly, so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan, so the untoasted side is on the base of the pan. Toast until the cheese is melted, 1-2 minutes. Remove from the pan and cut into 4 triangles. [Repeat|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 tortillas.]|#7DA0D7
YOUR NEW FAV!
Plate up the cheesy quesadilla triangles. Dollop over the crème fraîche and scatter over the salsa. Enjoy!
READY THE RAGÙ
Place a pot over medium heat with a drizzle of oil. When hot, sauté the Onion and ½ the corn until the onion is soft and the corn is starting to char, 4-5 minutes. Add the NOMU spice blend, and cook until fragrant, 1-2 minutes. Stir through the cooked chopped tomato and 100ml [200ml]|#7DA0D7 of water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally).
BEAN THERE, ADDED THAT
When the ragù has 2-3 minutes remaining, stir through the black beans until heated through. Remove from the heat, add a sweetener (to taste), and seasoning.
SALSA
In a bowl, combine the remaining Corn, the piquante peppers, ½ the chives, the lime juice, and seasoning. In a separate bowl, combine the remaining chives, the crème fraîche, and seasoning.
TASTY TORTILLAS
Place one tortilla in a clean pan over medium heat. Top with the Corn & bean mixture, the jalapeños (to taste), and the cheese. Sandwich the loaded tortilla with the remaining tortilla. Heat until golden, 1-2 minutes. [Repeat|#7DA0D7 the|#7DA0D7 process|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 tortillas.]|#7DA0D7
FLIP & FRY
Cover the pan with a chopping board or a plate. Flip the pan quickly, so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan, so the untoasted side is on the base of the pan. Toast until the cheese is melted, 1-2 minutes. Remove from the pan and cut into 4 triangles. [Repeat|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 tortillas.]|#7DA0D7
YOUR NEW FAV!
Plate up the cheesy quesadilla triangles. Dollop over the crème fraîche and scatter over the salsa. Enjoy!
READY THE RAGÙ
Place a pot over medium heat with a drizzle of oil. When hot, sauté the Onion and ½ the corn until the onion is soft and the corn is starting to char, 5-6 minutes. Add the NOMU spice blend, and cook until fragrant, 1-2 minutes. Stir through the cooked chopped tomato and 300ml [400ml]|#7DA0D7 of water. Simmer until reduced and thickened, 15-20 minutes (stirring occasionally).
BEAN THERE, ADDED THAT
When the ragù has 3-4 minutes remaining, stir through the black beans until heated through. Remove from the heat, add a sweetener (to taste), and seasoning.
SALSA
In a bowl, combine the remaining Corn, the piquante peppers, ½ the chives, the lime juice, and seasoning. In a separate bowl, combine the remaining chives, the crème fraîche, and seasoning.
TASTY TORTILLAS
Place one tortilla in a clean pan over medium heat. Top with the Corn & bean mixture, the jalapeños (to taste), and the cheese. Sandwich the loaded tortilla with the remaining tortilla. Heat until golden, 1-2 minutes. Repeat the process with the remaining tortillas.
FLIP & FRY
Cover the pan with a chopping board or a plate. Flip the pan quickly, so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan, so the untoasted side is on the base of the pan. Toast until the cheese is melted, 1-2 minutes. Remove from the pan and cut into 4 triangles. Repeat with each quesadilla.
YOUR NEW FAV!
Plate up the cheesy quesadilla triangles. Dollop over the crème fraîche and scatter over the salsa. Enjoy!
READY THE RAGÙ
Place a pot over medium heat with a drizzle of oil. When hot, sauté the Onion and ½ the corn until the onion is soft and the corn is starting to char, 5-6 minutes. Add the NOMU spice blend, and cook until fragrant, 1-2 minutes. Stir through the cooked chopped tomato and 300ml [400ml]|#7DA0D7 of water. Simmer until reduced and thickened, 15-20 minutes (stirring occasionally).
BEAN THERE, ADDED THAT
When the ragù has 3-4 minutes remaining, stir through the black beans until heated through. Remove from the heat, add a sweetener (to taste), and seasoning.
SALSA
In a bowl, combine the remaining Corn, the piquante peppers, ½ the chives, the lime juice, and seasoning. In a separate bowl, combine the remaining chives, the crème fraîche, and seasoning.
TASTY TORTILLAS
Place one tortilla in a clean pan over medium heat. Top with the Corn & bean mixture, the jalapeños (to taste), and the cheese. Sandwich the loaded tortilla with the remaining tortilla. Heat until golden, 1-2 minutes. Repeat the process with the remaining tortillas.
FLIP & FRY
Cover the pan with a chopping board or a plate. Flip the pan quickly, so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan, so the untoasted side is on the base of the pan. Toast until the cheese is melted, 1-2 minutes. Remove from the pan and cut into 4 triangles. Repeat with each quesadilla.
YOUR NEW FAV!
Plate up the cheesy quesadilla triangles. Dollop over the crème fraîche and scatter over the salsa. Enjoy!
Frequently Asked Questions
What is the preparation time for Charred Corn & Black Bean Quesadilla?
The preparation time for Charred Corn & Black Bean Quesadilla with a fresh salsa & jalapeños is between 15 and 35 minutes.
What is the total time required to make Charred Corn & Black Bean Quesadilla with a fresh salsa & jalapeños?
The total time required to make Charred Corn & Black Bean Quesadilla with a fresh salsa & jalapeños is between 30 and 50 minutes.
How many servings does Charred Corn & Black Bean Quesadilla provide?
4 servings
What are the main ingredients in Charred Corn & Black Bean Quesadilla?
Black Beans, Cooked Chopped Tomato, Corn, Creme Fraiche, Fresh Chives, Grated Mozzarella & Cheddar Cheese, Lime Juice, NOMU Mexican Spice Blend, Onion, Piquanté Peppers, Sliced Pickled Jalapeños, Wheat Flour Tortillas
What is the nutritional information of Charred Corn & Black Bean Quesadilla?
Calories: 915, Carbs: 106 grams, Fat: grams, Protein: 32 grams, Sugar: 25.2 grams, Salt: 1647 grams
How do I prepare Charred Corn & Black Bean Quesadilla?
BEAN THERE, ADDED THAT: When the ragù has 2-3 minutes remaining, stir through the black beans until heated through. Remove from the heat, add a sweetener (to taste), and seasoning. READY THE RAGÙ: Place a pot over medium heat with a drizzle of oil. When hot, sauté the onion and ½ the corn until the onion is soft and the corn is starting to char, 4-5 minutes. Add the NOMU spice blend, and cook until fragrant, 1-2 minutes. Stir through the cooked chopped tomato and 100ml [200ml]|#7DA0D7 of water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). SALSA: In a bowl, combine the remaining corn, the piquante peppers, ½ the chives, the lime juice, and seasoning. In a separate bowl, combine the remaining chives, the crème fraîche, and seasoning. YOUR NEW FAV!: Plate up the cheesy quesadilla triangles. Dollop over the crème fraîche and scatter over the salsa. Enjoy! FLIP & FRY: Cover the pan with a chopping board or a plate. Flip the pan quickly, so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan, so the untoasted side is on the base of the pan. Toast until the cheese is melted, 1-2 minutes. Remove from the pan and cut into 4 triangles. [Repeat|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 tortillas.]|#7DA0D7 TASTY TORTILLAS: Place one tortilla in a clean pan over medium heat. Top with the corn & bean mixture, the jalapeños (to taste), and the cheese. Sandwich the loaded tortilla with the remaining tortilla. Heat until golden, 1-2 minutes. [Repeat|#7DA0D7 the|#7DA0D7 process|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 tortillas.]|#7DA0D7
What should be prepared from my kitchen to make Charred Corn & Black Bean Quesadilla?
Black Beans, Cooked Chopped Tomato, Corn, Creme Fraiche, Fresh Chives, Grated Mozzarella & Cheddar Cheese, Lime Juice, NOMU Mexican Spice Blend, Onion, Piquanté Peppers, Sliced Pickled Jalapeños, Wheat Flour Tortillas
How many calories does Charred Corn & Black Bean Quesadilla have?
915 calories
How much fat content does Charred Corn & Black Bean Quesadilla have?
grams
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