HEARTY BLACK BEAN AND SWEET CORN QUESADILLA
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!