MexicanVegetarianNut-free
Crispy Black Bean Quesadillas
Cheesy, crispy and ready in 25 minutes. A meatless weeknight win the whole family will eat.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Easy
Ingredients
- 1 can (15 oz)black beans, rinsed and drained
- 1 cupcorn kernels, frozen and thawed is fine
- ½ tspground cumin
- ½ tspchili powder
- ¼ cupsalsa, plus more for serving
- 2 cupsshredded Monterey Jack or Mexican-blend cheese
- 4 largeflour tortillas
- ¼ cupchopped cilantro
- 1 tbspbutter or oil
- sour cream and guacamole, for serving
Method
- In a bowl, mash half the beans with the cumin, chili powder and salsa. Stir in the rest of the beans, the corn and the cilantro.
- Spread a quarter of the filling over half of each tortilla, top with cheese and fold over.
- Heat a little butter or oil in a large skillet over medium. Cook the quesadillas 2–3 minutes per side, pressing gently, until golden and the cheese melts.
- Rest 1 minute, then cut into wedges. Serve with salsa, sour cream and guacamole.
Allergens: milk, wheat.
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