Quesadillas are very popular with kids and adults alike. They are easy to put together and we love these vegetarian options for a quick weekend lunch. You can use a flat grilled sandwich press or do it old school, in a pan. If you use the pan method, use a spatula to press down firmly.

Bean quesadillas


2 x 400g canned black beans, drained and rinsed well

100g red onions finely chopped

100g corn kernels

150g grated melting cheese

5-6 tablespoons coriander leaves, chopped

1-2 jalapenos, finely chopped

2-3 tablespoons hot sauce or taco sauce

6 jumbo tortillas, 25 cms

Butter or oil to fry the tortillas


Place the beans in a large mixing bowl. Mash the beans either using your hand or a potato masher. Mix in the red onions, corn kernels, jalapenos, hot sauce and coriander leaves. Finally add the cheese and mix to combine.

Butter or brush oil on one side of the tortilla. Spread a couple of spoonfuls of the filling on one half of the unbuttered side of the tortilla. Fold the other side to form a half moon.

Place in the sandwich press or toast in fry pan for 2-3 minutes on each side until crispy and brown. Let cool for a couple of minutes before cutting in half and serving. Makes 6 quesadillas.

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