Hearty black bean and sweet corn quesadilla

This is a recipe I created especially for my 12yr old son Orlando, for the recipe eBook we wrote together, Real Food for Hungry Teens.

Brenda Janschek - Black Bean Quesadilla

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.

HEARTY BLACK BEAN AND SWEET CORN QUESADILLA
Serves 6
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 tin of black beans (or you could kidney beans or a mix)
  2. Juice of half a small lime
  3. Pinch of sea salt
  4. Cracked black pepper
  5. 1 teaspoon garlic powder
  6. 1 teaspoon cumin
  7. 1/2 - 1 teaspoon chilli flakes or powder (optional)
  8. Quarter of a small red onion, finely chopped
  9. Half a large corn on the cob, kernels sliced off
  10. 2 tablespoons fresh coriander, finely chopped
  11. Quarter of a large red capsicum, finely chopped
  12. Half a zucchini, finely chopped
  13. 1 cup shredded cheddar cheese
  14. 5-6 Mountain Bread Wraps
  15. Sour cream
  16. Avocado, roughly mashed with a squeeze of lemon or lime
Instructions
  1. Drain and rinse the black beans.
  2. Place the black beans in a large bowl and lightly crush with the back of a fork so some of the beans split open.
  3. Squeeze in the lime juice, adding salt, pepper, garlic powder, cumin, chilli flakes and stir.
  4. Add the rest of the ingredients and stir well.
  5. Heat a frying pan on medium heat.
  6. Place half a cup of the mix into the middle of a Mountain Bread wrap.
  7. Fold long side over, followed by short side, then long side then short side to make a package or pouch.
  8. Place folded side down into the frying pan and cook until lightly golden browned and crispy and cheese has melted.
  9. Using a spatula carefully flip the quesadilla and cook the other side until lightly golden brown.
  10. Either serve whole or cut into triangles and serve with a side of sour cream and/or guacamole.
Notes
  1. 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!
Brenda Janschek Health & Lifestyle https://brendajanschek.com/

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

The Wholefood Collective

  • Free Breakfast Recipe eBook

    As far as breakfast cereal goes, I always say, “you may as well eat the box’, it’s probably more nutritious than what’s inside! Here are 5 things to think about before you reach for the boxed cereal in the supermarket.
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