Quick Bean Quesadillas

Quick black bean and cheese quesadillas with corn, spring onion and smoky spices.

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Keeping the filling relatively dry and using moderate heat lets the cheese melt before the tortillas become too dark.

Ingredients

• 8 flour tortillas (medium)
• 400 g black beans (drained and rinsed)
• 120 g corn kernels
• 200 g cheddar or Monterey Jack (grated)
• 3 spring onions (sliced)
• 0.5 tsp ground cumin
• 0.5 tsp smoked paprika
• 1 tbsp lime juice
• 2 tsp neutral oil (for pan)

Step-by-step method

1. Mash about one third of the beans with a fork, then mix with the remaining beans, corn, spring onions, cumin, paprika and lime.
2. Lay four tortillas out and scatter each with a thin layer of cheese.
3. Divide the bean mixture over the cheese, add the remaining cheese and top with the other tortillas.
4. Heat a large frying pan over medium heat and wipe it with a little oil.
5. Cook one quesadilla for 2–3 minutes until golden underneath, then flip carefully with a wide spatula.
6. Cook the second side for another 2 minutes until the cheese is fully melted. Repeat with the remaining quesadillas.
7. Rest for 1 minute before cutting into wedges and serve with salsa.