Dinner / Mexican-inspired

Black Bean Quesadillas

Crisp tortillas filled with black beans, corn, cheese, and smoky spices.

12 min prep 12 min cook 4 servings Easy
Crisp bean quesadillas on a plate

Ingredients

Metric

  • 8 tortillas
  • 1 can black beans, drained
  • 150 g sweetcorn
  • 150 g cheese
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 lime

US

  • 8 tortillas
  • 1 can black beans, drained
  • 1 cup sweetcorn
  • 1 1/2 cups cheese
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 lime

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Method

  1. Mash half the beans with cumin and paprika.
  2. Stir in remaining beans and corn.
  3. Spread over four tortillas.
  4. Top with cheese and another tortilla.
  5. Cook in a dry pan until crisp and melted.
  6. Cut into wedges and serve with lime.

Substitutions

Main ingredients

kidney beans, chickpeas, cooked chicken

Cooking fat

olive oil, butter, neutral oil

Fresh finish

lemon, vinegar, fresh herbs

Storage and Reheating

  • Refrigerate filling for 3 days; cook quesadillas fresh for crispness.
  • Cool leftovers promptly and store them covered.
  • Reheat until piping hot before serving.

FAQ

Can I bake them?

Yes. Bake assembled quesadillas at 200°C / 400°F until crisp.

Can I make this ahead?

Yes. Prepare the cooked components ahead, then taste and refresh the seasoning before serving.