Corn and Black Bean Quesadilla

clock 10 minutes + 10 minutes bowl Serves 1

Ingredients

  • 2 Countdown Mexican Tortillas
  • 1 – 2 Tbsp chutney
  • 1 cup baby spinach
  • ½ cup corn kernels, drained
  • ¼ cup black beans, drained
  • ½ cup grated Edam cheese
  • Salt, to taste
  • Pepper, to taste
  • Spray oil
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Method

  • 1. Lay one tortilla on a chopping board.

  • 2. Spread with the chutney, spinach leaves, corn kernels, black beans and Edam cheese. Season with salt and freshly ground pepper. Place the other tortilla on top.

  • 3. Heat a large frying pan to hot. Spray with a little oil.

  • 4. Carefully lift the quesadilla into the frying pan, cooking for 3 or 4 minutes until the underside is crispy. Flip and cook for a further 4 minutes.

  • 5. Lift from the pan and cut into wedges to serve.

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