Black Bean and Cheese Quesadillas
Two tins of beans and a handful of cheese, crisped in a dry pan.
Ingredients
- Large wraps8 ea
- Tinned black beans800 g
- Tinned sweetcorn300 g
- Grated cheese200 g
- Brown onion150 g
- Vegetable oil20 ml
- Ground cumin4 g
- Smoked paprika2 g
Method
- Cook the finely diced onion in the oil over medium heat for 6 minutes until soft.
- Add the cumin and paprika for 30 seconds, then tip in the drained beans and corn.
- Mash about half the beans against the pan so the filling holds together, and season well.
- Spread the filling over one half of each wrap, scatter with cheese, and fold into a half moon.
- Cook two at a time in a dry pan for 2-3 minutes a side until crisp and the cheese has melted.
- Cut into wedges and eat straight away.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegan
Black Bean and Dairy-Free Cheese Quesadillas
- 200 g Dairy-free grated cheese instead of Grated cheese
Dairy-free cheese melts more slowly, so cover the pan with a lid for the first side and cook a minute longer on low-medium heat.
Gluten-free
- 16 ea Corn tortillas instead of Large wraps
Warm the corn tortillas first so they do not crack, then sandwich the filling between two rather than folding, and cook 2 to 3 minutes a side.
Dairy-free
Black Bean and Dairy-Free Cheese Quesadillas
- 200 g Dairy-free grated cheese instead of Grated cheese
Dairy-free cheese melts more slowly, so cover the pan with a lid for the first side and cook a minute longer on low-medium heat.
Swaps are suggestions — check labels if you are cooking for an allergy.
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Not priced
- Large wraps · 8 items
- Tinned black beans · 800 g
- Tinned sweetcorn · 300 g
- Grated cheese · 200 g
- Brown onion · 150 g
- Vegetable oil · 20 ml
- Ground cumin · 4 g
- Smoked paprika · 2 g