Cheesy Beany Quesadillas
Food is many things… it brings joy, brings people together, sparks conversation… but it’s also a comfort. On a rainy day, or a cold winters evening, or maybe even after one of those days when nothing seemed to go ‘right’… this bowl of cheesy, warm goodness can bring will bring you some comfort.
Serves 3-4
INGREDIENTS
1 x small carrot
1/2 red onion
1 x small tin corn (125g)
1 x tin black beans
2 tbsp tomato paste
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/2 cup grated cheddar cheese
Salt and pepper
8 x small tortillas or 6 x medium-large tortillas
Optional:
1/2 red capsicum
1 cup shredded cooked chicken
1 cup shredded spinach leaves
1/4 cup fresh coriander leaves
shallots
METHOD
Prepare your veggies: grate the carrot and finely dice the onion. Drain the tin of corn.
Drain the black beans and transfer them to a medium sized bowl. Using the back of a fork or potato masher, break the beans up slightly. Stir in the grated carrot, diced onion and corn.
Add the tomato paste, paprika and cumin to the mixture and stir to combine well. Season with a sprinkle of salt and pepper.
On a clean surface, lay out your tortillas. Spread the bean mixture over half of each tortilla. Sprinkle the top of the mixture with cheese.
Heat a large fry pan over a medium heat.
Fold the other half of the tortilla over the bean mixture and place on the hot fry pan. Use an egg flip to push down so that the tortilla sticks together. Cook for 3-4 minutes on the first side, before carefully flipping the quesadilla over to toast the other side (use the egg flip for this). Cook for a further 2-3 minutes until the tortilla is crispy and the cheese inside has melted. Repeat with the remaining quesadillas.
Remove the crispy quesadillas from the pan and slice in half forming triangles.
Enjoy however you like! I like mine with some guacamole and a drizzle of sweet chilli sauce!
