Sweetcorn and black bean quesadillas

Method

1. Drain and rinse the black beans and drain the sweetcorn well. Slice the spring onions thinly, chop the jalapeños and grate or finely chop the vegan mozzarella.
2. In a bowl, roughly mash the beans with the smoked paprika and a pinch of salt. Stir in the sweetcorn, spring onions, jalapeños and mozzarella.
3. Spread the filling over one half of each tortilla and fold the other half over, pressing down gently. Folded half moons are easier to turn than two stacked tortillas.
4. Set a large dry frying pan over a medium heat. Cook the quesadillas two at a time for 3 minutes on each side, pressing with a spatula, until crisp and golden and the mozzarella has melted.
5. While they cook, halve, stone and dice the avocado and chop the cherry tomatoes. Mix with the juice of the lime and a pinch of salt.
6. Cut the quesadillas into wedges and serve with the avocado and tomato salsa.

Tip Fold the tortillas into half moons rather than stacking, as they flip far more easily. Keep any leftover filling for a cold wrap the next day.

Photo made with AI.

From Nosha · nosha.app