Black bean quesadillas

⏱ 20 min · Serves 2

Crisp, cheesy tortillas stuffed with spiced black beans — a fast lunch or easy dinner from a couple of tins and whatever cheese is in the fridge.

Per serving: 700 kcal · 33.0g protein · 68.0g carbs · 32.0g fat

Ingredients

• 400g tin black beans, drained
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 tablespoons sweetcorn (optional)
• 4 tortillas
• 120g cheddar, grated
• Salt
• Oil, for the pan

Method

1. Tip the beans into a bowl with the cumin, paprika, corn and a pinch of salt. Roughly mash so they hold together but keep some texture.
2. Spread the bean mix over half of each tortilla, scatter with cheese and fold over.
3. Heat a dry or lightly oiled pan over a medium heat. Cook each quesadilla for 2 to 3 minutes a side, pressing down, until golden and the cheese has melted.
4. Cut into wedges and serve with salsa or soured cream.