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Black Bean Quesadilla

Black Bean Quesadilla
KCAL PRO  CARB  FAT   FIBER 
340.1 16.8g 50.9g 7.8g 13.1g

 

Makes

Black Beans 1 tin, drained
Red Pepper 1 medium
Sweet Corn 100g or 3.5oz
Tortilla Wraps 2, wholemeal
Lime Juice 1 lime
Vegan Cheddar Cheese 20g or 0.7oz
Red Chilli 1
Cumin 1 tsp
Paprika 1 tsp
Coriander 1 sprig
Oregano 1 tsp, ground

 

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.

 

Savor these nutritious and flavorful quesadillas, filled with black beans, sweet corn, and a kick of red chili. Enhanced by spices like cumin, paprika, and oregano, and freshened with lime and coriander, these quesadillas are sandwiched between soft tortillas and melted vgean cheddar cheese.

 

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