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Black Bean and Corn Quesadillas

Black Bean and Corn Quesadillas

Quesadillas are one of the fastest hot lunches there is, and with a quick black bean and corn filling, they become a proper meal rather than just melted cheese in a tortilla. Half the beans are mashed so the filling holds together and doesn't fall out when you flip.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 can (15 oz / 425 g) organic black beans drained and rinsed
  • 3/4 cup corn kernels thawed if frozen
  • 1/2 red bell pepper finely diced
  • 2 green onions thinly sliced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika or chili powder
  • 1/4 tsp fine sea salt
  • 1 lime juiced
  • 1 1/2 cups shredded Monterey Jack or cheddar
  • 4 large (10-inch) flour or whole-wheat tortillas
  • oil for the pan
  • salsa and avocado for serving

Method
 

  1. Put half the beans in a bowl and mash them roughly with a fork. Add the remaining beans, corn, pepper, green onions, cumin, paprika, salt and lime juice, and stir.
  2. Lay the tortillas flat. Sprinkle a quarter of the cheese over one half of each, top with a quarter of the bean mixture, then fold the empty half over and press gently.
  3. Heat a large skillet over medium heat and brush lightly with oil.
  4. Cook 1 or 2 quesadillas at a time for 2–3 minutes per side, pressing with a spatula, until the tortillas are golden and the cheese has melted.
  5. Let them rest for 1 minute, then cut into wedges and serve with salsa and avocado.

Notes

  • Medium heat is key; if the pan is too hot the tortilla burns before the cheese melts.
  • Keep finished quesadillas warm on a rack in a low oven so they stay crisp.