Black Bean Quesadillas: Easy Vegetarian Quesadilla in 15 Minutes
Crispy cheesy quesadillas filled with black beans, corn and peppers. A cheap vegetarian dinner kids and adults love.
Published
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 4
Quesadillas are the dinner you can make from a can of beans and a bag of tortillas. Crispy outside, melty inside, and ready faster than delivery.
Ingredients
- 4 large flour tortillas
- 1 can (400 g) black beans, drained
- 150 g (1 cup) corn
- 1 bell pepper, finely diced
- 150 g (1½ cups) grated cheddar or mozzarella
- 1 tsp cumin and ½ tsp chili powder
- Salsa, sour cream or Greek yogurt, to serve
Instructions
- Lightly mash the beans with the cumin, chili and a pinch of salt. Stir in the corn and pepper.
- Spread the bean mixture over half of each tortilla, top with cheese and fold.
- Cook in a dry pan over medium heat for 2–3 minutes per side until golden and the cheese melts.
- Cut into wedges and serve with salsa and sour cream.
Nutrition per serving
- kcal
- 430
- Protein
- 19 g
- Carbs
- 50 g
- Fat
- 17 g
Tips
- Add leftover chicken, spinach or sweet potato to the filling.
- Make 4 at once on a baking tray at 220 °C (425 °F) for 10 minutes, flipping halfway.
