Black Bean and Sweetcorn Quesadilla

Make black bean and sweetcorn quesadilla, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
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
Ingredient notes on the recipe page.

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.
Check ingredient packaging for allergen information.

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

AI-generated images illustrating the recipe.

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