Black bean quesadillas are another one of my quick and easy 15-minute midweek meals. Quesadillas are an incredibly versatile food. You can make them for breakfast, lunch, or dinner and since they pack easily, you can use them for packed lunches or easy roadtrip snacks.
Making quesadillas is about as easy as it comes. The ingredients are simple enough to always have stocked but the flavour is anything but bland and boring. Each quesadilla is stuffed with a spiced corn and black bean mixture and this recipe may well become one of your favourites. It’s easy to customise the fillings and spice level, so you can make it just the way you like it.
Serves 6-8
Ingredients:
- 6 – 8 flour tortillas (these can be found at your local grocery store)
- 2 tsp olive oil
- 250g canned black beans, drained and rinsed
- 250g canned corn, drained and rinsed
- 1 small onion, finely diced
- 1 clove of garlic, crushed
- ½ tsp powdered cumin
- 50ml lime juice
- 1 Tbsp brown sugar
- Salt to taste
- Chilli flakes, to taste
- 250g grated cheddar cheese
- 2- 3 fresh tomatoes, diced
- ½ cucumber, diced
Instructions:
- In a medium saucepan over medium heat, lightly sauté the onion and crushed garlic.
- Add in the drained corn, black beans, cumin, chilli, salt, sugar and lime juice. Stir occasionally until mixture is heated through. Then remove from heat.
- Lightly grease a pan with olive oil and heat. One at a time, place each tortilla in the pan and toast until brown. Flip and repeat to brown the opposite side and then remove from pan and place to one side.
- Cover half of one tortilla with a sprinkling of cheese and a good helping of the black bean mixture. Leave an edge about 1 cm wide to stop the cheese from oozing out of the quesadilla and fold over.
- Dice the cucumber and tomato and mix thoroughly to create a light and fresh salsa.
- Cut the folded halves into quarters and serve your black bean quesadillas with the salsa and your favourite topping.
