Quick Quesadillas

Prep time 10 min cook time 5 min serves 4 Super Easy

Crispy outer shell, gooey melty cheese, Mexican spices and filling beans – what’s not to love? A brilliant 15 minute dinner or light meal.

Typical nutritional content (per portion)

544Calories 23gFat 8.8gSaturates 24gProtein 12gFibre 55gCarbohydrate 12gSugars 2.2gSalt


1 x 400g tin of black beans
1 x 250g tin of sweetcorn
½ a red onion
2 spring onions
10 cherry tomatoes
1 red chilli
1 ripe avocado
1½ teaspoons cumin seeds
½ teaspoon smoked paprika
¼ teaspoon cinnamon
¼ teaspoon ground black pepper
1 tablespoon reduced-salt soy sauce
Juice of 1 lime
4 wholemeal tortillas
Small bunch fresh coriander
150g reduced-fat mozzarella cheese, grated


Drain the black beans and the sweetcorn separately and rinse well.

Peel and slice the red onion in thin strips. Thinly slice the spring onions at an angle.

Quarter the cherry tomatoes and finely chop the coriander and red chilli (remove the seeds if you like it less spicy). Peel and slice the avocado into thin slices.

Heat a non-stick pan on high heat with no oil, once hot add the sweetcorn and cook until it starts to char (about 2 minutes). Add the red onion, spring onions and chilli and fry for 2 minutes, stirring continuously. Add the spices, soy sauce and lime juice and fry for 30 seconds. Finally, add the beans and cherry tomatoes and cook for 2 minutes, mashing and stirring.

Clean and dry the pan and put on a medium heat. Add a tortilla and leave to heat up for 10 seconds. Sprinkle a quarter of the mozzarella across the full tortilla, followed by a large dollop of the black bean and sweetcorn mix on ½ the tortilla, top with the sliced avocado and some chopped coriander. Fold over the tortilla, and once starting to go golden and crisp up remove from the pan and slice on a chopping board. Repeat with the remaining tortillas and fillings.

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