The protein-packed and fibre-rich black beans make this vegetarian meal filling, satisfying and nutritious. Not to mention delicious as well! This recipe is perfect for a packed lunch, an afternoon snack or for dinner with some salad or sautéed veg on the side.
Since this recipe doesn’t call for uncommon ingredients, you can skip a trip to the grocery store as long as you have some items stocked up at home. Canned black beans and Chosen Foods Avocado oil (it’s my fav for medium to high heat frying!) can last a long time in your pantry. You can also freeze whole wheat tortillas and shredded cheese (Monterey Jill from Little Qualicum Cheeseworks is delish!) alongside your frozen corn. As for vegetables and herbs, you can use any that you have on hand.
Pro tip: Push in the ingredients from the sides towards the middle and place a little bit of extra cheese on the edges. The cheese on the edges will melt and hold the quesadilla together so it doesn’t fall apart when you go to flip it.
Black Bean and Corn Quesadillas
- Heat 1 tbsp of Chosen Foods Avocado oil in a large pan over medium heat.
- To make filling: finely dice and chop red onion, pepper, garlic, and parsley. Combine black beans, corn, garlic, onion, parsley, cumin, and paprika in a large bowl.
- Spoon filling onto half of a tortilla.
- Sprinkle ¼ cup shredded Little Qualicum Cheeseworks Monterey Jill cheese on top of the filling, and fold tortilla in half.
- Cook on pan for 2-4 minutes on each side until toasted and cheese is melted.
- Cut into triangles and serve with salsa.