Black Bean and Corn Quesadillas

Black Bean and Corn Quesadillas

Serves 6 to 8
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes


  • 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


If arugula isn't your thing and you would still like to get your greens, try baby spinach instead.


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.