Black Bean and Sweetcorn Quesadilla
Makes 1 serving

INGREDIENTS
1 wrap, about 60 g Wholemeal wrap
120 g Black beans, tinned and drained (Drained weight.)
60 g Sweetcorn, tinned and drained (Drained weight.)
30 g Reduced-fat cheddar
20 g Spring onion
20 g Pickled jalapeños
Half a teaspoon Ground cumin
60 g Tomato salsa
40 g Greek yogurt, 0% fat
A squeeze Lime juice
A few leaves Fresh coriander
A pinch Salt

METHOD
1. Mash the beans roughly with a fork, the cumin, the lime and the salt.
2. Spread the beans over half the wrap, scatter the sweetcorn, chopped jalapeños, spring onion and cheese on top and fold the other half over.
3. Cook in a dry non-stick pan over a medium heat for three minutes a side, pressing with a spatula, until the outside is browned and crisp and the cheese has melted.
4. Cut into wedges and eat with the salsa, yogurt and coriander.

Contains gluten cereals and milk.

RECIPE NOTES
Reduced-fat cheddar at 30 g is 78 kcal; the same weight of full-fat is 123. Both melt well enough inside a wrap.
A dry pan, not an oiled one. The wrap crisps on its own and any oil just soaks in.

Full recipe: https://www.getfuel8.com/recipes/black-bean-sweetcorn-quesadilla
