Black Bean and Corn Quesadillas

Ingredients

• Corn tortillas

  4 whole

  $0.88

• Black beans

  1/2 tin

  $0.50

• Canned Sweetcorn

  1/2 tin

  $0.43

• Monterey Jack Cheese

  120 g

  $1.62

• Cumin

  1/2 tsp

  $0.01

• Pure Chilli Powder

  1/2 tsp

  $0.01

• Vegetable oil

  1 tbsp

  $0.05

• Sour cream

  2 tbsp

  $0.14

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Sour cream for Milk (1:2) — Thinned yoghurt or milk adds the same cooling finish

• Swap Corn tortillas for Bread (1:1) — Flatbread or chapati wraps the filling just as well

Preparation

1. 1

   Rinse and drain the black beans and sweetcorn.

2. 2

   In a small bowl, toss the black beans and corn with cumin and chilli powder.

3. 3

   Lay out tortillas and scatter half of the shredded Monterey Jack across one half of each tortilla.

4. 4

   Spoon the bean and corn mixture over the cheese and top with remaining cheese, then fold tortillas in half.

5. 5

   Heat vegetable oil in a large skillet over medium heat.

6. 6

   Add the folded tortillas and fry for 2 to 3 minutes per side until golden brown and crisp.

7. 7

   Cut each quesadilla into wedges and serve with sour cream.