Black Bean and Cheese Quesadillas

Name: Black Bean and Cheese Quesadillas
Total time: 25 min
Yield: 4 servings
Ingredients: 8 ea Large wraps; 800 g Tinned black beans; 300 g Tinned sweetcorn; 200 g Grated cheese; 150 g Brown onion; 20 ml Vegetable oil; 4 g Ground cumin; 2 g Smoked paprika

Two tins of beans and a handful of cheese, crisped in a dry pan.

Serves 4 25 min 27g proteinKid-friendly

veggielegumesmexicanbudget

Plan it this week

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.

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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