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.


Brenda Janschek
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6


  • 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


  • 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.


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

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