Cheesy Black Bean & Grilled Corn Quesadillas
Makes 4 Quesadillas
Quesadillas are so easy guys, they're just Mexican sandwiches with lots of cheese, you can't really go wrong. I have no idea why I wanted quesadillas today but I did so I ran with it and they are delish. I sneakily used less cheese than I should have because of the ol' lactose intolerance, but I immediately regretted it, so don't be me, don't make that mistake. Go and make these for when you want to sort of be healthy but feel like you're not being all that healthy! Also, since most of you are still locked inside your homes, you have no excuse not to take your time with cooking - PUT DOWN THE DELIVEROO! In London, let's be real for a second, it's overpriced as hell and the portion sizes are meh and the food is like always cold... Better to make quesadillas no?? Happy cooking!
PRO TIPS
Vegans, you guys can easily use vegan cheddar or garlic hummus! Hummus in a tortilla actually has a relatively cheesy feel to it.
If you want to use meat, just replace the black beans with ground beef or thinly sliced chicken.
If you want really crispy quesadillas you'll need to use a lot more oil than I did when frying them. but I try to make a lot of my recipes slightly healthier versions of what you'd find in a restaurant (I know, lame).
Recipe
Ingredients
4 teaspoons of canola oil (or any vegetable oil)
2 white onions, thinly sliced
2 red bell peppers, thinly sliced
1 old el paso taco spice mix packet
7 cloves of garlic, crushed
800 grams (2 cans) of black beans, drained and rinsed
1/2 teaspoon of chilli powder
1/2 teaspoon of cumin
4 tablespoons of water
3 corns on the cob
2 cups of mild cheddar cheese, grated
Salt & pepper for taste
8 flour tortillas
Red cabbage, thinly sliced (for serving)
Mexican crema/sour cream/greek yoghurt (for serving)
1/4 cup of roughly chopped coriander (for serving)
Guacamole & Salsa (for serving)
Method
Place a frying pan over a medium heat. Once hot, add in one teaspoon of oil. When the oil is glistening (hot), add in your bell peppers and onions and sauté for 5-8 minutes until soft and slightly charred. Then add in one of your spice mix packets. Sauté for a further 2-3 minutes and then remove from the heat and set aside.
In a separate bowl, mash your black beans and set them aside.
Place a frying pan over a medium heat. Once hot, add in one teaspoon of oil. When the oil is glistening, add in your crushed garlic and sauté for 1-2 minutes or until fragrant. Then add in your black beans, cumin, chilli powder, and a large pinch of salt. Sauté for a further minute and then add in your water. Stir until cohesive and the black beans are fully heated through. Set the mixture aside.
Place your corn in a hot (medium-high heat) skillet or frying pan. Turn each cob 90 degrees every 2-3 minutes or until the cooked side is slightly charred. Once fully cooked through, remove the cobs and slice off the corn kernels.
It's time to assemble your quesadillas. Take one tortilla and place 2 heaped tablespoons of your black bean mixture on to it. Spread it out evenly across the tortilla. Then add two tablespoons of your onion and pepper mixture on top of the tortilla. Sprinkle 3 tablespoons of corn kernels evenly across the tortilla. Sprinkle a quarter cup of cheese on top and then place another tortilla on top.
Place a frying pan over a medium heat. Brush the pan with a bit of oil and once hot, place your quesadilla in the pan. Using a spatula, press the quesadilla down. Once golden brown on the underside (about 2-3 minutes), flip the quesadilla over and cook on the other side.
Remove from the heat and repeat with the rest of your tortillas.
Serve alongside crema, guacamole, salsa, coriander, and red cabbage.
ENJOY!!!
Stay Salty,
Romy xx