Black Bean & Charred Corn Quesadillas with Lime Crema

⏱ 30 min · Serves 4

Crisp, golden tortillas packed with smoky black beans, blistered sweet corn and molten cheese, served with a zingy lime crema for dunking. Ready in half an hour and endlessly snackable.

Per serving: 690 kcal · 29.0g protein · 63.0g carbs · 36.0g fat

Ingredients

• 8 medium flour tortillas
• 1 tbsp olive oil, plus extra for frying
• 1 small red onion, finely diced
• 2 garlic cloves, minced
• 200g sweetcorn (tinned, drained, or frozen)
• 1 x 400g tin black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chilli flakes (optional)
• Juice of 1 lime, plus 1 extra lime for the crema
• 200g mature cheddar, grated
• 100g mozzarella, grated
• Small handful coriander, chopped
• 150g soured cream
• Salt and black pepper

Method

1. Heat 1 tbsp oil in a large frying pan over high heat. Add the sweetcorn and cook, undisturbed, for 3-4 minutes until charred in spots. Tip into a bowl.
2. Lower the heat to medium, add a splash more oil and fry the red onion for 3 minutes until softened. Add the garlic, cumin, smoked paprika and chilli flakes and cook 30 seconds until fragrant.
3. Add the black beans and 2 tbsp water. Cook for 3 minutes, mashing about a third of the beans with the back of a spoon to bind the mixture. Stir in the charred corn, the juice of 1 lime, the coriander and plenty of salt and pepper. Scrape into a bowl and wipe the pan.
4. Mix the soured cream with the zest and juice of the remaining lime and a pinch of salt. Set aside.
5. Combine the grated cheddar and mozzarella. Lay a tortilla in the dry pan over medium heat, scatter over a handful of cheese, spoon on a quarter of the bean mix, top with more cheese and press a second tortilla on top.
6. Cook for 2-3 minutes until golden underneath, then flip carefully and cook another 2-3 minutes until crisp and the cheese has melted. Repeat with the remaining tortillas.
7. Slide onto a board, cut into wedges and serve hot with the lime crema.