FL – Black Bean and Corn Quesadilla

FL - Black Bean and Corn Quesadilla

Allergens: Dairy, Gluten
Serves1CourseLunchPrepare10 minsCook15 minsTotal Time25 minsDifficultyMedium
  • 2 Whole wheat tortillas
  • 1/2 cup Black beans, rinsed and drained
  • 1/4 cup Corn
  • 1/4 cup Shredded cheddar cheese
  • 2 tbsp Red onion, diced
  • 1 tbsp Chopped fresh cilantro
  • 1/2 tsp Ground cumin
  1. Lay one tortilla flat on a clean surface.
  2. Spread half of the shredded cheddar cheese evenly over the tortilla.
  3. Layer the black beans, corn kernels, diced red onion, chopped cilantro, ground cumin, salt, and pepper over the cheese.
  4. Sprinkle the remaining shredded cheddar cheese over the filling.
  5. Place the second tortilla on top to form a quesadilla.
  6. Heat a non-stick skillet over medium heat.
  7. Carefully transfer the quesadilla to the skillet and cook for 2-3 minutes on each side until the cheese is melted and the tortillas are golden brown.
  8. Cut the quesadilla into wedges before serving.

Typical values per serving

Energy96kJ / 400kcalsFat14gCarbohydrates56gSugars3gProtein17gFibre12gSalt0g

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