Black bean and corn quesadillas
Crisp, golden tortillas stuffed with smoky spiced black beans, sweet corn and melted cheese. Serve with sour cream and salsa for dipping.
- Prep
- 6 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 830 kcal
Ingredients
Method
Tip the beans into a bowl and roughly mash about half of them with a fork so the filling holds together. Stir in the corn, cumin, paprika, spring onion, coriander, jalapeños and a pinch of salt.
Lay out the tortillas. Scatter a quarter of the cheese over one half of each, spoon the bean mixture on top, then fold over the empty half and press down firmly.
Heat 1 teaspoon of the oil in a large frying pan over medium heat. Add two quesadillas, straight edges to the middle, and cook until golden and crisp underneath.
Flip carefully with a wide spatula and cook the other side until golden and the cheese has melted.
Move to a board, add the remaining oil and repeat with the last two quesadillas.
Cut each into wedges and serve hot with sour cream and salsa.
Tips
- Keep the heat at medium: too high and the tortilla burns before the cheese melts.
- Keep the first batch warm in a low oven, or just share them as they come out of the pan.
- Use corn tortillas for a gluten-free version; they're smaller, so use 6 to 8.
