Black bean and sweetcorn mini quesadillas

Name: Black bean and sweetcorn mini quesadillas
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 wholemeal tortilla wraps; 400g tinned black beans, drained and rinsed; 100g tinned sweetcorn, drained; 150g mature cheddar, grated; 1 tsp smoked paprika; 1 tsp ground cumin; 2 tbsp fresh coriander, chopped; 1 tbsp olive oil

Crisp wholemeal wraps filled with smoky black beans, sweetcorn and melting cheese.

Time25 min
LevelEasy
Costabout £0.80 a head

4 servings

Ingredients

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4wholemeal tortilla wraps
400 gtinned black beansdrained and rinsed
100 gtinned sweetcorndrained
150 gmature cheddargrated
1 tspsmoked paprika
1 tspground cumin
2 tbspfresh corianderchopped
1 tbspolive oil

Method

1
Roughly mash half the beans with the paprika and cumin. Stir in the whole beans, sweetcorn and coriander.
2
Lay a wrap flat. Spread a quarter of the mix over half, add a quarter of the cheese and fold over.
3
Heat a little oil in a frying pan over a medium heat. Fry each quesadilla for 3 minutes each side until crisp and the cheese oozes.
6 min
4
Rest for 1 minute, then cut into wedges.
5
Serve with sliced tomatoes or salsa.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.