Halloween Bean Quesadillas
with creme fraiche and coriander
These fully loaded enchiladas are filled with melted cheese, sweet bell pepper spiced beans. A dish that's as fun to make as it is to eat—and which the whole family can enjoy.
Megan - The wording for making the mummy :)
Red Kidney Beans
Chopped Tomato with Onion & Garlic
Mexican Style Spice Mix
Dried Chilli Flakes
Not included in your delivery
Preheat your oven to 220°C/200°C fan/gas mark 7.
Zest the lime. Juice half and cut the rest into thick wedges.
Roughly chop the coriander.
Halve the pepper and discard the core and seeds. Slice into thin strips.
In a small bowl, mix the creme fraiche together with the lime zest and coriander.
Season to taste with salt and pepper.
Place a large pot over medium-high heat with a drizzle of oil.
When the oil is hot, add the sliced pepper, chopped tomatoes, 1/2 tsp sugar (double for 4p), chilli flakes (use less if you don't like spice) and Mexican spice mix.
Stir to combine then leave to simmer until thickened and slightly sticky, 6-8 mins.
Meanwhile, drain and rinse the kidney beans in a sieve. Reserve 8 kidney beans (double for 4p) - these are your mummy's eyes!
Once the sauce has reduced, add the beans to the pot along with the lime juice and half the coriander.
Season to taste with salt, pepper and sugar.
TIP: Loosen the sauce with a splash of water if it becomes too dry.
Lay half the tortilla out on a chopping baord. Spread the bean mixture on each of the tortilla. Sprinkle over the cheese.
Cut the remaining tortilla into 1-2cm thick strips.Carefully lay the tortilla strips over the bean mixture - slightly crossing over each strip to make it look like a mummy.
TIP: If you're not into scary stuff, don't cut the tortilla into strips. Instead just place the remaining tortillas over the halves like a quesadilla.
Drizzle a little oil into the bottom of an baking sheet.
Carefully lay the mummy-quesadillas down on the baking sheet.
Bake on the top shelf of your oven until golden, 5-7 mins.
Once cooked, remove from the oven and plate it up. Use the reserved kidney beans to make two eyes on each mummy-quesadilla.
Serve with zesty creme fraiche and remaining coriander and lime wedges alongside.