Krispiga vegetariska quesadillas

In a large frying pan at high heat, add the corn and season with salt* and pepper and fry for 4-5 min or until they start to char. Add to a bowl and set aside. Meanwhile, mash half of the black beans with a fork or a potato masher in a small bowl.

Return the pan to medium-high heat with a drizzle of olive oil*. Add the onion, fry for 3-4 min or until soft and golden. Add the corn, black beans (whole and mashed), Central American and cajun spice mix, sriracha, and garlic. Add salt* [1 tsp | 2 tsp] and pepper*, stir well and cook for 1 minute. Add water* [½ dl | 1 dl]. Stir together, bring to a simmer and cook for 1 min or until the water has evaporated. Remove the pan from the heat, stir in the cheese.

Divide the filling between each taco and fold in half. Continue with the remaining tortilla (you should get 4 quesadillas per person).

Heat up the same large frying pan (rinse first) over medium heat. Fry the quesadillas for 3-4 mins on each side. TIP: You should be able to fit 4 halve tortillas in each pan. Be careful when turning them - use a palette. Meanwhile, mix the creme fraiche [½ unit, 2P] with a squeeze of lime juice and a pinch of salt* and pepper* in a small bowl.