Direct answer: Mash black beans with cumin, chilli and lime, spread onto tortillas with cheddar, then toast in a pan until crisp and melted.
Black bean quesadillas are one of the easiest meat-free dinners because the filling comes together in minutes and the tortillas crisp in a dry pan. Cheddar gives a practical supermarket-friendly melt.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 1 x 400g tin black beans, drained
- 1/2 tsp ground cumin
- 1/2 tsp chilli powder or smoked paprika
- 1 tbsp lime juice
- 4 flour tortillas
- 120g cheddar, grated
- 2 spring onions, sliced
- Salt and pepper
- Salsa, yoghurt or avocado, to serve
Method
- Mash the black beans roughly with cumin, chilli powder, lime juice, salt and pepper.
- Spread the bean mixture over half of each tortilla.
- Add cheddar and spring onions, then fold the tortillas over.
- Heat a dry frying pan over medium heat.
- Cook each quesadilla for 2 to 3 minutes per side until crisp and melted.
- Slice and serve with salsa, yoghurt or avocado.
Notes
Do not overfill the quesadillas or they will leak. A medium heat gives the cheese time to melt before the tortilla burns. Sweetcorn or chopped jalapenos can be added to the filling.
Storage: Quesadillas are best eaten hot and crisp. Leftover bean filling can be refrigerated for up to 3 days.