Easy Black Bean Quesadillas
Crisp, cheesy tortillas filled with black beans, sweetcorn and spring onion. No pre-cooking.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 4
- Ingredients
- 8
- Effort
- Easy
Ingredients
- 400 g tin (14 oz) Black beans, drained and rinsed
- 200 g tin (7 oz) Tinned sweetcorn, drained
- 200 g (7 oz) Cheddar, grated
- 3 Spring onions, sliced
- 1 tsp Ground cumin
- 4 large Flour tortillas
- 1 tbsp Vegetable oil
- Salsa, to serve
You’ll need: Large frying pan
Method
Tip the beans into a bowl and mash roughly with a fork, leaving some whole. Stir in the sweetcorn, spring onions, cumin and half the cheddar.
Lay a tortilla flat. Cover one half with a quarter of the bean mixture and a quarter of the remaining cheddar, then fold over.
Heat a little of the oil in a large frying pan over medium heat. Cook 1–2 quesadillas at a time for 3 minutes each side, pressing down, until golden and the cheese has melted. Repeat with the rest.
Cut into wedges and serve with salsa.
Storage
Best eaten fresh. Cooled leftovers keep in the fridge up to 2 days; reheat in a frying pan until hot all the way through.
