Recipe: Black bean quesadillas

Black bean quesidilla. Picture / Babiche Martens.

BLACK BEAN QUESADILLAS
Serves 4

• 1 Tbsp oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 green chilli, chopped finely
• 1 Tbsp taco seasoning
• 420g tin chopped tomatoes
• 1 tsp sugar
• 420g tin black beans
• 1 cup corn kernels
• 2 spring onions, sliced
• ½ cup chopped coriander
• Salt and pepper to taste
• 1½ cups grated tasty cheese
• 4 large tortillas
• To serve: 150g sour cream, extra coriander leaves

1. Preheat oven to 180C.

2. Heat the oil in a frying pan to a medium heat. Add the onion, garlic and chilli. Cook for 4 or 5 minutes until softened. Add the taco seasoning, tomatoes and sugar. Cook for 10 minutes until the mixture has thickened.

3. Add the black beans and corn. Continue to cook for 5 minutes. Stir through the spring onions and coriander then season with salt and pepper.

4. Heat the tortillas in the oven for 3 minutes to make them pliable.

5. Spread the mixture over the soft tortilla. Sprinkle over the cheese and coriander. Fold the tortilla in half, then half again.

6. Place onto a baking tray and back into the oven for 8-10 minutes until the cheese is melted and the tortilla a little crispy.

7. Enjoy hot with a dollop of sour cream.

- VIVA