These black bean quesadillas make a great vegetarian meal. Ready in 15 minutes, this quick and easy recipe makes a delicious midweek meal or snack.
Course
Main Course, Snack
Category
Mexican
Prep Time10minutes
Cook Time5minutes
Total Time15minutes
Servings4
Calories354kcal
AutorElle
Ingredients
1x 400 g can organic black beans,drained and rinsed
1small sweet red bell or pointed pepper,diced
1/3cupcorn kernels(80 g)
1small red onion,diced
1tablespoonchili powder(see notes)
1/2teaspoonground cumin
sea salt and freshly ground pepper,to taste
Juice from half a lime
1/2a small bunch cilantro leaves(handful)
3tablespoonssalsa
Heat resistant oil,for grilling
4large wholegrain flour tortillas
200gshredded Cheddar cheese
To serve (optional):
sour cream
salsa
fresh or pickled jalapeño pepper
Method
In a medium bowl, add the black beans, red pepper, corn, onion, spices, and lime juice. Stir well. Add the cilantro and salsa and stir again to incorporate.
Place tortilla on work surface. Evenly spoon the bean mixture over half of each tortilla. Sprinkle with cheese. Fold in half.
Preheat the tabletop glass-ceramic grill (or large skillet or griddle) over medium heat (for the LeMax level 8 for 5 minutes, then reduce heat to level 7).
Brush the surface with heat-resistant oil. Place quesadilla on the grill (or skillet) and press down lightly.
Let the quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes, reducing the heat if necessary to prevent the tortilla from over browning.
Flip it and cook until the second side is golden and crispy.
Transfer the quesadilla to a cutting board. Let it cool for a minute to give the cheese time to set, then use a knife to slice it into 3 pieces. Serve warm with your favorite toppings. Enjoy!
Notes
If using a skillet to make these vegetarian quesadillas then I recommend using a non-stick skillet, this gives you the option to dry fry them without oil, if preferred.
I like to use my own TexMex chili spice for this recipe. You can also use a taco spice. Choose one that you love, it makes all the difference.
I also like to use my favourite ready-made Mexican salsa La Costeña and whole wheat tortillas from Palapa. Both can be found in well-stocker supermarkets or online.