Corn and black bean quesadillas


Last week I made some rather awesome quesadilla's for dinner and tried a black bean and corn filling rather than the usual pot luck of vegies and meats from the fridge. I knew there'd be some backlash by one particular 18 year old man in the house and he said something along the lines of, "Why do you keep making me eat healthy food? Why can't we have tuna bake and pasta and all that yummy stuff for dinner?" And then Tuesday rolled around and I picked up some takeaway on the way home from an engagement session and I kid you not, he said "Ange, can you buy less takeaway because I need healthier options as I'm in training."

*hand to forehead*

As the head cook in my home, it is nearly impossible to cater to everyone's wishes but as an overall goal I want to make food that is nutritious, has variety and during the week is quick to make (30 minutes or less). Now that we're in a house of adults I am still the head cook but I've come to a point where I am less accommodating in gently introducing new foods like I did with the kids were kids and am cooking more for me and Grant than for anyone else by including lighter meals and less meat and 3 veg type meals.

In the past 9 months as my workload increased I've ignored this particular responsibility but in the spirit of making the remaining days of 2015 count, I have gone back to my routine of planning a weekly menu in advance with bi-weekly grocery shops to make sure I'm putting good meals on the table.

I thought I'd share my "hardly even a recipe" recipe for black bean and corn quesadillas for you too to have a quick and healthy mid-week meal. We have quesadillas usually once a week and last summer I bought these awesome quesadilla BBQ baskets that we use on the Weber and they make all the difference to a char-grilled flavour. They're on special at the moment at Williams-Sonoma but you can always use a large frying pan or bake them in the oven on a large tray and flip them midway.

Corn black bean quesadilla



  • 8 Flour tortillas
  • 800g tinned black beans, drained
  • 840g tinned corn, drained
  • 2 spring onions, sliced
  • 1 avocado, diced
  • 1/4 tsp ground cummin
  • pinch cayenne pepper
  • 250g grated cheese (I use Kraft Jalapeno cheese)
  • lime wedges and sour cream for serving

putting it together

  1. Start the filling by sweating the spring onions in 1tbsp olive oil in a large pan over medium heat for 2-3 minutes.
  2. Add in black beans, tinned corn, cummin and cayenne pepper and stir frequently until the beans are softened and starting to stick to the pan (the moisture is evaporated). Remove from heat.
  3. Pile cheese, corn and bean mixture and avocado onto one half of a tortilla and fold over. Cook quesadillas for a few minutes on each side or until the cheese is melted over medium heat.
  4. Serve with sour cream and lots of lime wedges

corn and black bean quesadillascorn and black bean quesadillas quesadilla