Chorizo Quesadillas with Tomato and Corn Salsa

Nutrition per serving

Calories1,009 kcal
Protein36.1 g
Carbs110.8 g
Fats49.8 g
Saturated Fat16.8 g
Monounsaturated Fat25.6 g
Polyunsaturated Fat4.8 g
Sugars12.3 g
Fiber23.1 g
Sodium1,139 mg

Ingredients

Potato, flesh and skin
Onion
Red Chilli Pepper
Fresh Coriander
Tomatoes, Vine Ripened (on the Vine)
Chorizo
Sweet Smoked Paprika
Whole Wheat Tortillas
Cheddar Cheese
Lime
Olive Oil
Sweetcorn
Black beans (canned)
Preparations
  1. Peel the potatoes and cut into 1cm chunks.
  2. Peel the onion and slice into half-moon shapes.
  3. Roughly chop the coriander.
  4. Slice tomato in half, remove seed and finely dice.
  5. Drain/rinse the black beans in a sieve.
  6. Chop the coriander.
  7. Drain the sweetcorn.
  8. Finely dice chili.
  9. Roughly chop chorizo.
  Cooking Instructions
  1. Cook the potatoes for about 8 minutes in a pot of lightly salted boiling water until tender. Drain, return to pot and set aside.
  2. Heat ½ a tbsp of olive oil in frying pan over medium heat. Add the onions (reserving 1 tbsp), ¾ of the chili, chorizo and cook for 3-4 minutes under onions are tender and chorizo cooked through. Stir in the paprika and continue to cook for a minute.
  3. Add the cooked potatoes, black beans, 1 tbsp of water, a large pinch of salt and pepper and half the coriander. Stir well to combine and remove from heat.
  4. Place the tortillas on to a chopping board and spoon the mixture onto one half of the tortilla. Grate the cheese over the mixture and fold the tortilla in half.
  5. In a frying pan, heat ½ a tbsp of olive oil over medium heat. Add the tortilla and fry each side until golden.
  6. To make the corn salsa, in a bowl, add the sweetcorn, remaining onion/coriander, diced tomato, chili, a tsp of lime juice, ½ a tbsp of olive oil and a pinch of salt and pepper. Stir well to combine.
  7. Cut the quesadilla into quarters and serve on a plate with the corn salsa on the side.