As it’s his favourite recipe from the book, we thought we would share it with everyone.

I kept his love of bold, punchy flavours in mind and I was absolutely bang on cause he LOVES this recipe!! Even my capsicum/coriander-sceptic (to put it mildly) daughter gobbles them up (what a relief to get all those extra veges into her!).

The best part is that they make a versatile breakfast (#thinkoutsidethecerealbox) lunch or dinner option.

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HEARTY BLACK BEAN AND SWEET CORN QUESADILLA

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Author Brenda Janschek

Ingredients

• 1 tin of black beans or you could kidney beans or a mix
• Juice of half a small lime
• Pinch of sea salt
• Cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 - 1 teaspoon chilli flakes or powder optional
• Quarter of a small red onion finely chopped
• Half a large corn on the cob kernels sliced off
• 2 tablespoons fresh coriander finely chopped
• Quarter of a large red capsicum finely chopped
• Half a zucchini finely chopped
• 1 cup shredded cheddar cheese
• 5-6 Mountain Bread Wraps
• Sour cream
• Avocado roughly mashed with a squeeze of lemon or lime

Instructions

• Drain and rinse the black beans.
• Place the black beans in a large bowl and lightly crush with the back of a fork so some of the beans split open.
• Squeeze in the lime juice, adding salt, pepper, garlic powder, cumin, chilli flakes and stir.
• Add the rest of the ingredients and stir well.
• Heat a frying pan on medium heat.
• Place half a cup of the mix into the middle of a Mountain Bread wrap.
• Fold long side over, followed by short side, then long side then short side to make a package or pouch.
• Place folded side down into the frying pan and cook until lightly golden browned and crispy and cheese has melted.
• Using a spatula carefully flip the quesadilla and cook the other side until lightly golden brown.
• Either serve whole or cut into triangles and serve with a side of sour cream and/or guacamole.

Notes

We used Eden brand beans because they have been soaked overnight and thoroughly cooked to make them more digestible. They are additive free, and the cans are bisphenol-A (BPA) free. Winning!

If you’re looking for some lunch inspiration, take a look at my recipe ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

Bren x