Spice Cravings: Black Bean, Corn and Pepper Quesadillas
Creator's six-serving version adds onion, cilantro and more spices. FOOD uses 180 g black beans, 80 g corn, 80 g pepper, 60 g cheddar and two wheat tortillas. Follow FOOD quantities and times.
Official cooking video · Spice Cravings (Aneesha Gupta) · YOUTUBEBlack bean, corn and pepper quesadillas
An easy two-serving skillet meal of canned black beans, sweetcorn, red pepper and melted cheddar in flour tortillas. Use a pan and spatula.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash hands and rinse pepper under running water; dice to 5 mm. Drain and rinse beans and drain sweetcorn thoroughly.
- 02
Heat 10 ml oil in a pan over medium heat; cook pepper for 2 minutes. Add beans, corn and cumin and stir for 2 more minutes. Turn off the heat and add lime juice.
If liquid remains in the pan, stir over medium heat another one or two minutes until excess moisture evaporates without burning. Very wet filling can tear the tortilla. - 03
Spread half the filling over one half of each tortilla. Add 30 g cheddar to each, leave about 1 cm free around edges and fold over.
- 04
Use a dry pan over medium-low heat and toast each folded tortilla for roughly 3 minutes per side (6 minutes total), until the cheese has melted and the outside is golden. Repeat for the second tortilla; halve and serve.
Support the folded edge with a wide spatula so filling does not spill while turning. Melted cheese can be very hot; rest the quesadilla for one or two minutes, checking the filling temperature before serving children.
Before you cook
Contains wheat tortillas and milk-based cheddar. Discard canned products with off-odors or discoloration and check pack labels for soy/sesame cross-contact. Refrigerate leftovers in shallow containers at 4°C/40°F or colder within 2 hours; reheat until thoroughly hot.
Allergens: wheat, milk
Image & source credits
These illustrations stand in for food photos.
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