Black Bean and Corn Quesadillas
Serves | 6 to 8 |
Prep time | 10 minutes |
Cook time | 10 minutes |
Total time | 20 minutes |
Ingredients
- 1.5 tablespoons canola oil (approximately. Divided.)
- 1 tablespoon chili powder
- 2 cups fresh or frozen thawed corn
- 2 tablespoons fresh lime juice
- 8 Large whole wheat flour tortillas
- 340g mozzarella cheese (grated)
- 1 can black beans (drained and rinsed)
- 4-5 cups baby arugula (about 100g)
- salsa and greek yogurt or sour cream for dipping
Note
If arugula isn't your thing and you would still like to get your greens, try baby spinach instead.
Directions
1. | In a large frying pan, heat 2 tsp canola oil over medium heat. Add chilli powder and heat for 30 seconds. Add corn and lime juice and sauté for another 2-3 minutes. Transfer to a bowl and wipe frying pan clean. |
2. | Over medium-low to medium heat, spray large frying pan with 1/2 tsp of canola oil or use a silicone brush to distribute oil in pan. Place tortilla in frying pan. Add 1/8th of cheese, arugula, corn and black beans on to half of the tortilla. For best results, layer the cheese first and last - This will 'glue' your other ingredients in. |
3. | Fold tortilla in half. Put lid on frying pan for 30 second (this will help the cheese melt quickly. Remove from pan and eat as soon as possible for a crispy quesadilla. Serve with salsa and sour cream/ greek yogurt. |