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Cheesy black bean quesadillas

Name: Cheesy black bean quesadillas
Cook time: 25 min
Yield: 2

with creamy guacamole and chimichurri drizzle

Ready in around 25 mins

RECIPE FACT:

The key to flipping a quesadilla is to be confident and quick. A slow flip can cause the fillings to shift. Hold a large spatula underneath the entire quesadilla, then swiftly lift and flip it.

Nutritional Info:

Energy: 3437kj (822Kcal)
Protein: 29g
Carbohydrate: 81g
Fat: 38g
Contains: Gluten, Milk, Soy, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO MAKE THE BLACK BEAN FILLING:

Peel and cut the red onion into ½ cm slices. Place the black beans into a sieve, rinse under cool running water and drain well. Place a pan over a medium-high heat with a drizzle of oil. Add the red onion and cook for 2-3 mins, stirring often. Add the corn and black beans then cook for 2 mins, stirring often to create a char. Add the ranchero sauce, season, and cook for 1-2 mins.
2. TO MAKE THE QUESADILLAS:

Lay a wholemeal tortilla flat on a clean surface and spread the black bean filling over half of the tortilla. Sprinkle with tasty cheese and fold the other half of the tortilla over the filling, pressing gently to create a half-moon shape. Repeat with the other tortillas.
3. TO COOK THE QUESADILLAS:

Wipe out the pan and place back over a medium heat with a drizzle of oil. Carefully place the assembled quesadillas into the pan and cook for 2-3 mins each side, or until golden. You may need to do this in batches, adjusting the heat as necessary.
TO SERVE:

Place the quesadillas onto plates and dollop with creamy guacamole. Serve with baby leaves on the side and spoon over chimichurri drizzle.