Chipotle Quesadillas

With Culley's No.8 Chipotle Reaper Hot Sauce & Culley's Mexikai Taco Seasoning

Time: 30 minutes
Servings: 2

Ingredients:

• 1 medium orange kūmara
• 2 tsp olive oil
• 1/2 red pepper, chopped
• 1/2 cup black beans, rinsed and drained
• 1/4 cup corn kernels
• 1 tbsp Culley’s No.8 Chipotle Reaper Hot Sauce
• 1 tbsp Culley’s Mexikai Taco Seasoning
• 4 large tortillas
• 1 avocado, mashed
• 1 cup grated cheese
  

Toppings ideas:

• Sour cream
• Coriander
• Extra hot sauce

Method:

1. Using a fork, prick some holes in the kūmara and spread with a drizzle of oil. Wrap in two paper towels and microwave for 8-10 minutes, or until very soft. Allow to cool for 5 minutes before removing the skin and mashing the flesh.
2. In a large frying pan heat 1 tsp of olive oil over a medium heat. Cook the red pepper for 5 minutes, or until softened. Add the black beans, corn, Culley’s No.8 Chipotle Reaper Hot Sauce and Culley's Mexikai Taco Seasoning. Cook for another 3 minutes then transfer to a bowl and wipe the pan clean. 
3. Spread the kūmara mash evenly over two tortillas. Top with the avocado and bean mixture. Sprinkle with the cheese then place the remaining two tortillas on top. 
4. Heat 1 tsp of olive oil in the fry pan over a medium heat and cook the quesadillas one at a time until browned. Gently turn and brown the other side. (Alternatively, toast in grill press).
5. Slice and serve.