Black Bean Quesadilla

Makes

Method

Drain the canned black beans and defrost the sweet corn. Dice the red pepper, deseed and finely chop the red chili, and chop the fresh coriander leaves.

In a large pot, combine the drained black beans, sweet corn, red pepper, and chopped red chili. Stir in the ground cumin, paprika, lime juice and oregano, ensuring everything is well mixed. Cook this mixture over medium heat for about 3-5 minutes until the flavors meld together and the vegetables soften slightly.

While the mixture is cooking, heat your plain wheat tortillas in a separate pan over medium heat until they are warm and slightly toasty. This should only take a few minutes. Be sure to flip them halfway through for even warming.

Once the tortillas are heated, spoon the black bean and vegetable mixture onto one half of each tortilla. Sprinkle the cheese on top of the mixture, then fold the other half of the tortilla over to create a half-moon shape.

Continue to heat each filled quesadilla in the pan, flipping once, until the tortilla is golden brown and the cheese is melted.

Transfer the cooked quesadillas to a cutting board and cut into wedges.