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Cooked in a sandwich press, these quick and easy quesadillas are loaded with black beans, cheese and veggies.

INGREDIENTS

  • 400g can black beans, rinsed, drained
  • 420g can corn kernels, drained
  • 1 red capsicum, deseeded, finely chopped
  • 140g (1 cup) grated butternut pumpkin
  • 60g baby spinach, shredded
  • 4 green shallots, thinly sliced
  • 8 flour tortillas
  • 160g (2 cups) grated cheddar, plus extra to sprinkle
  • Bought tomato salsa, to serve
  • Sour cream, to serve
  • Coriander sprigs, to serve
  • Lemon wedges, to serve

METHOD
Step 1
Combine the beans, corn, capsicum, pumpkin, spinach and shallots in a large mixing bowl. Season well.
Step 2
Preheat a sandwich press. Spray one side of a tortilla with oil and place oil-side down on a chopping board. Sprinkle with 1/4 cup cheddar, then top with 1/2 cup of vegetable mixture and fold over. Sprinkle the top with a little extra cheddar.
Step 3
Place the quesadilla in the sandwich press. Close and cook for 2 minutes or until golden. Transfer to a chopping board and cut into wedges. Repeat with remaining vegetable mixture and cheese to make 7 more quesadillas. Dollop with salsa and sour cream. Sprinkle over coriander sprigs and serve with lemon wedges.

TIP: Cook’s tip: You can also cook quesadillas in a large non-stick frying pan over medium-high heat. Cook for 1-2 minutes each side, pressing down firmly with a spatula, or until golden and crisp.

Recipe by: Author: Tracy Rutherford Image credit: Jeremy Simons Publication: Taste.com.au