Black Bean and Corn Loaded Quesadillas (V) from Slimming Foodie Easy Meals Every Day

Black bean and corn loaded quesadillas on a plate
By Erin Brown
Related Categories: Cookbook Confidential, Uncategorized

“I was so pleased to discover this method of making a batch of quesadillas, because – although they make a quick, filling, nutritious and low-cost meal – making 4 in a row in a pan is way too time consuming for me! Baking them like this allows you to make as many as you need to, all at once, and still gives you the perfect crisp outside and melty filling. On their own these make a great lunch or lighter meal, or add a salad, homemade coleslaw or chips on the side for a more filling option.” Pip Payne, author of Slimming Foodie Easy Meals Every Day

400g (14oz) can of black beans (in water), drained and rinsed

150g (5½oz) frozen sweetcorn

½ red onion, finely sliced

1 garlic clove, crushed

1 teaspoon smoked paprika

1 teaspoon dried oregano

Finely grated zest of 1 lime

½ teaspoon ground cumin

2 tablespoons tomato purée

1 tablespoon finely chopped pickled jalapeños

120g (4½oz) Cheddar cheese, grated

4 plain tortilla wraps, or wholemeal/seeded wraps if you prefer

Coriander leaves, to garnish

Preheat the oven to 220°C/200°C fan (425°F), Gas Mark 7.

Put all the ingredients – except the tortilla wraps – in a large mixing bowl and mix together thoroughly.

Place a tortilla on a large baking tray and cover half of it with one quarter of the filling. Fold the other half of the tortilla over to form a semi-circle and cover the filling. Press down gently but firmly. You want the top half to stick down once everything starts to melt, but you don’t want to squash all the filling out on to the tray.