Mexican Black Bean Quesadilla
A delicious, protein-rich and filling quesadilla made with black beans, vegetables, spices and cheese. It’s quick to prepare and perfect for a healthy Mexican-inspired meal.
Ingredients
- 1 whole-wheat tortilla/roti
- ½ cup boiled black beans
- ¼ cup finely chopped capsicum
- ¼ cup finely chopped onion
- 2 tbsp sweet corn
- 2 tbsp grated cheese
- 1 tsp olive oil
- ½ tsp cumin powder
- ½ tsp chilli flakes
- ½ tsp paprika or Kashmiri chilli powder
- ¼ tsp garlic powder
- Salt to taste
- 1 tsp lemon juice
- Fresh coriander
- Optional: chopped jalapeños
Method
- Heat a pan and add 1 tsp olive oil. Sauté onion and capsicum for 2–3 minutes.
- Add boiled black beans and lightly mash a few beans with the back of the spoon.
- Add corn, cumin powder, paprika, chilli flakes, garlic powder and salt. Mix well.
- Cook for another 2–3 minutes until the mixture becomes slightly dry.
- Turn off the heat and add lemon juice and fresh coriander.
- Place a whole-wheat tortilla on a pan. Spread the black bean filling over half of it and sprinkle cheese on top.
- Fold the tortilla and cook on both sides until golden and crisp and the cheese melts.
- Cut into triangles and serve with fresh salsa or a yogurt-based dip.
🥣 Quick Yogurt Dip
Mix thick yogurt with lemon juice, salt, roasted cumin powder and chopped coriander. Add a little chilli for extra flavour.
⚡ Advance Prep Tip
Prep the filling in advance: Boil and portion the black beans, then prepare the vegetable-bean mixture and refrigerate it in an airtight container for up to 3 days.
When ready to eat, simply spread the chilled filling on a tortilla, add cheese, fold and toast. Your quesadilla can be ready in 5–7 minutes!
Healthy Tip: Use a whole-wheat or multigrain tortilla and keep the filling vegetable-heavy for more fibre and better satiety.