Sweet Pepper, Corn & Black Bean Quesadillas
Taking just 15 minutes to prepare, this quesadilla recipe is sure to be a hit with the kids. Featuring the season’s freshest corn and two super eye foods – sweet orange peppers and black beans – this recipe is not only delicious but nutritious!
  • CourseAppetizer, Main Course, Snack
  • CuisineMexican
Servings Prep Time
6people 15minutes
Cook Time
25minutes
Servings Prep Time
6people 15minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Heat olive oil in a large non-stick frying pan over medium heat. Add garlic and pepper. Stir often until pepper is soft (approx. 2 min).
  2. Add beans and corn. Cook until hot (approx. 2 more minutes). Transfer mixture on to a plate and divide into 6 portions.
  3. Wipe the pan clean with a paper towel. Place a tortilla in the pan and sprinkle ¼ cup shredded cheese over half of the tortilla.
  4. Spoon a portion of the bean and corn mixture over cheese then top with ¼ cup cheese. Fold tortilla to enclose filling.
  5. Return pan to burner over medium heat. Cook until the tortilla is golden and cheese melts (approx. 2 min per side).
  6. Transfer quesadillas to a baking sheet to keep warm in oven. Repeat and cut quesadillas into quarters.
  7. For meat lovers, divide 3 cups of shredded chicken among the quesadillas, scattering over-top of the bean and corn mixture. Continue cooking as directed above.