Recipe: Baked Corn & Black Bean Quesadillas

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.

Baked corn & black bean quesadillas

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!).

Ingredients List

  • 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

Steps

  1. Preheat oven to 220C
  2. Drain and rinse the corn and black beans and pop into a medium sized bowl
  3. Add the spices and liquid smoke (if using) and stir through
  4. Roughly chop the chilli (removing the seeds and membrane if you want less heat) and add to the bean mix
  5. Add half the pepitas, grated cheese and feta and stir through
  6. Roughly chop half the coriander and stir through
  7. 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
  8. Place the folded tortillas on lined baking trays, brush with a little oil and sprinkle the remaining cheese, feta and pepitas over the top
  9. Bake for roughly 15 minutes, until lightly browned and the fillings are warmed. Sprinkle with remaining coriander to serve
  10. Enjoy!

Baked corn & black bean quesadillas

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!

Baked corn & black bean quesadillas

Are you a fan of Mexican food too? Fancy giving these baked corn & black bean quesadillas a try?

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9 Comments on Recipe: Baked Corn & Black Bean Quesadillas

    • I Spy Plum Pie (admin)
      July 21, 2015 at 8:26 pm (4 years ago)

      Hope you loved them Kira!

      Reply
  1. Anna Buckley
    July 13, 2015 at 8:17 am (4 years ago)

    These look yummy Liz. I absolutely love Women’s Weekly cookbook recipes. That test kitchen really does work hard and I find their recipes always work. A bookseller friend told me that their ‘Cakes and Slices’ edition is always on back order!
    I have a tip…if you can’t find liquid smoke using smoked paprika will work just as well.
    Anna Buckley recently posted…Lebanese Flatbread Crisps and an Easy Mezze Platter

    Reply
    • I Spy Plum Pie (admin)
      July 21, 2015 at 8:26 pm (4 years ago)

      They are such great cookbooks aren’t they! Everything always just works, which is so important from a cookbook!

      Reply
  2. Lauren @ Create Bake Make
    July 16, 2015 at 8:27 pm (4 years ago)

    Women’s Weekly recipes are the best! These look really yummy Liz and I think they would make a great easy weekend meal. Thanks for linking up with us for fabulous Foodie Fridays, I hope you have a lovely weekend.
    Lauren @ Create Bake Make recently posted…Fabulous Foodie Fridays #60

    Reply
    • I Spy Plum Pie (admin)
      July 21, 2015 at 8:27 pm (4 years ago)

      Perfect for a weekend meal for sure!

      Reply
    • I Spy Plum Pie (admin)
      July 21, 2015 at 8:28 pm (4 years ago)

      Healthy until you cover them in sour cream and cheese at least! Delicious nonetheless!

      Reply

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