About this recipe:These black bean and sweetcorn quesadillas are really cheesy, a little bit spicy and a little bit sweet. My vegetarian husband loves these every time! Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (400g) tin black beans, drained and rinsed
280g sweetcorn, drained
1 tablespoon brown sugar
4 tablespoons salsa
1/4 teaspoon chilli flakes
2 tablespoons butter, divided
8 flour tortillas
175g grated mature Cheddar or Gouda
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:30min › Ready in:40min
Heat oil in a large saucepan over medium heat. Stir in onion and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa and chilli flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large pan over medium heat. Place a tortilla in the pan; sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.