The finished recipe. Black Bean and Sweetcorn QuesadillaIngredients 1 to 6. 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 jalapeñosIngredients 7 to 12. 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 SaltStep 1. Mash the beans roughly with a fork, the cumin, the lime and the salt.Step 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.Step 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.Step 4. Cut into wedges and eat with the salsa, yogurt and coriander.
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