Cheese and black bean quesadillas

Name: Cheese and black bean quesadillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 medium flour tortillas; 1 tin black beans, drained (400 g); 150 g vegetarian Cheddar, grated; 100 g sweetcorn, tinned or frozen and thawed; 1 tsp ground cumin; salt; 2 spring onions (scallions), sliced; 1 jar tomato salsa, to serve

10 min prep · 20 min cooking · serves 4

Crisp tortillas filled with mashed black beans, sweetcorn and melted cheese, cooked in a dry frying pan. A quick lunch or light dinner that children can help assemble.

Easy
30 minutes or less
Kid friendly
Picky eater safe
Vegetarian
Nut-free
Lunch
Dinner
Budget friendly

Ingredients

8 medium flour tortillas
1 tin black beans, drained (400 g)
150 g vegetarian Cheddar, grated
100 g sweetcorn, tinned or frozen and thawed
1 tsp ground cumin
salt
2 spring onions (scallions), sliced · can skip
1 jar tomato salsa, to serve · can skip

Method

Roughly mash the beans in a bowl with the cumin and a pinch of salt.
Spread the beans over four of the tortillas. Scatter over the sweetcorn, the spring onions, if using, and the cheese, then top each with another tortilla and press down.
Heat a large dry frying pan over a medium heat. Cook one or two quesadillas at a time for 2 to 3 minutes, until golden underneath.
Slide it onto a plate, put another plate on top, flip, and slide it back into the pan. Cook for another 2 to 3 minutes, until golden and the cheese has melted.
Cut each into wedges and serve with salsa.