Wednesday, 27 August 2008

Kidney Bean and Sweetcorn Quesadilla with Spicy Tomato Soup



  • 2 small tins sweetcorn, drained

  • 2 tins kidney beans, drained

  • 2 tbsp. lemon juice

  • 1 tbsp cumin

  • 1 chili, finely chopped

  • handful of coriander


  • 4 small onions, finely chopped

  • 3 garlic cloves, finely chopped

  • 3 tbsp. oil

  • 2 chillies, finely sliced

  • 2 tbsp. ground cumin

  • 2 tins of chopped tomato

  • 1 liter of tomato juice

  • 2 stock cubes

  • 4 tbsp. corn flour

  • 450ml water


  • 9 tortillas

  • 400g grated cheese (cheddar or similar)

  • 4 tbsp. oil



Best made the night before to allow the flavors to blend, but it's fine to make it on the day.

  1. Mix all the ingredients in a bowl.

  2. Refrigerated. Yes, it's that simple.


  1. Add the oil, chillies, garlic and onion to a pan and sweat on a low heat with a lid on the pan.

  2. After 5 minutes (or the onions have gone soft) add all the other ingredients.

  3. Stir well and wait for it to start to simmer (will take 10 minutes or so).

  4. Simmer for at least 30 minutes, stirring every 10 minutes to make sure it doesn't stick..


  1. If you don't have 4 frying pans (and who does?) pre-heat the oven to 120 degrees to keep the quesadilla warm while cooking the other ones.

  2. Heat a frying pan on a medium heat and add a fifth of the oil.

  3. Place a tortilla face down and fry, turning every few minutes until it's brown on both sides.

  4. Slice this tortilla into thin strips to use as croutons on the soup.

  5. Now to make the quesadillas. Place a tortilla in the pan and spread 3 to 4 tablespoons of the salsa on it.

  6. Sprinkle a quarter of the cheese over the top and place another tortilla on top of the cheese.

  7. Fry the first side of the quesadilla for 10 minutes or until golden brown on the bottom side.

  8. Turn the quesadilla by placing a plate over the frying pan, turning both together so the quesadilla ends up on the plate and then slide it back into the frying pan (possibly with the help of a fish slice).

  9. Fry for a further 10 minutes or until golden brown on the bottom again.

  10. Place in oven on a heat proof dish and repeat the above steps until you have 4 quesadilla.

  11. Slice the quesadilla into quarters, serve on a plate with a bowl of the soup with the 'croutons' placed on top of the soup.

Serves 4 people with some soup left over (see here for what to do with it).

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