Latin American · 26 min · Easy · 4 servings
Black Bean and Corn Quesadillas
Mashed spiced black beans and corn folded into tortillas and pressed in a dry pan until crisp. Fifteen minutes and mostly from the cupboard.
~600 cal per serving — Calories are approximate, per serving — a guide only.
Method
- 1
Mash the filling
In a bowl, mash the drained black beans roughly with the cumin, smoked paprika, lime juice and a good pinch of salt — leave plenty of whole beans for texture. Stir in the corn and cilantro.
- 2
Fill the tortillas
Spread the filling over half the tortillas, scatter the grated cheese on top, and lay a second tortilla flat on top of each. Press down firmly so each one is a flat closed round, like a sandwich — not folded over.
- 3
Toast in a dry pan
⏱ 16 minCook the closed rounds one at a time, flat in a dry skillet over medium heat, for 2 minutes a side, pressing with a lid, until browned in patches and the cheese has melted. No oil — a dry pan crisps, oil makes them greasy.
- 4
Cut and serve
Slide onto a board and cut each into quarters. Serve hot, while the cheese is still soft.
Notes
A dry pan and steady medium heat, not high — high heat colors the tortilla before the cheese melts. Press with a pan lid rather than a spatula for even contact. The filling keeps three days.