I’ve long been a fan of Mexican food, it’s normally quick and easy to whip up, relatively healthy (okay, maybe not with this much cheese!) and super tasty. These baked corn & black bean quesadillas are no exception, and you can have them on the table in under 20 minutes which makes them an excellent lunch or quick dinner option. You can also use the best quesadilla maker, to have it cook a little faster.
Crunchy, cheesy and delicious – these are some seriously tasty quesadillas!
The recipe is based on one in the Australian Women’s Weekly Fast, Fresh Vegetarian cookbook I bought recently (it’s a fantastic cookbook!).
- Can of corn
- Can of black beans
- 1tbs ground cumin
- 1tbs smoked paprika
- 2tsp ground coriander
- A few drops of liquid smoke (optional)
- 1 chilli
- 2/3 cup pepitas
- 1 1/2 cups grated cheese
- 160g feta
- 1/3 cup coriander
- 10 flour tortillas
- Preheat oven to 220C
- Drain and rinse the corn and black beans and pop into a medium sized bowl
- Add the spices and liquid smoke (if using) and stir through
- Roughly chop the chilli (removing the seeds and membrane if you want less heat) and add to the bean mix
- Add half the pepitas, grated cheese and feta and stir through
- Roughly chop half the coriander and stir through
- Spoon the mixture onto the tortillas, placing it on half of each tortilla, leaving roughly a 1cm border along each side, then folding over and pressing down firmly
- Place the folded tortillas on lined baking trays, brush with a little oil and sprinkle the remaining cheese, feta and pepitas over the top
- Bake for roughly 15 minutes, until lightly browned and the fillings are warmed. Sprinkle with remaining coriander to serve
I served them with some chopped tomatoes, drizzled with lime juice and mixed with some additional coriander, but any side salad would work well. You could even add a dollop of sour cream on top, but I thought I should draw the line somewhere!
The spices give the bean mix a delicious smokey flavour (well, the liquid smoke certainly helps!) which I can’t get enough of, and combined with the sweet, juicy corn kernels they are definitely some winning quesadillas! Plus, they are simple enough that kids could make them (with some supervision around the oven of course!) so you might even get yourself a day off lunch duty!
Are you a fan of Mexican food too? Fancy giving these baked corn & black bean quesadillas a try?
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