Homemade Veggie Quesadillas with Black Beans and Corn

Veggie quesadillas are an easy, tasty way to enjoy a meat-free meal without compromising on flavour. Packed with black beans, corn, and other fresh vegetables, these quesadillas offer a hearty filling that’s both satisfying and full of nutrients. Serve them hot and crispy, garnished with your favourite dips or sauces for an enjoyable lunch or casual dinner.

Ingredients

• 4 large flour tortillas (whole wheat or regular)
• 1 tablespoon olive oil (plus extra for brushing)
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 1 cup sweetcorn (fresh, canned, or frozen)
• 1 can (400g) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chilli powder (adjust to taste)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 cup grated cheese (cheddar, mozzarella, or a blend)
• Fresh coriander, chopped (optional)
• Sliced jalapeños, fresh or pickled (optional, for added heat)

Optional Add-Ins

• Chopped tomatoes or tomato salsa
• Spinach leaves for extra greens
• Sliced mushrooms, sautéed

Instructions

1. Sauté the Vegetables

1. In a frying pan over medium heat, warm 1 tablespoon olive oil.
2. Add the chopped onion and cook for about 3-4 minutes, or until it begins to soften.
3. Stir in the diced red bell pepper, cooking for another 2-3 minutes.
4. Add the sweetcorn, black beans, ground cumin, and chilli powder, mixing well.
5. Season with salt and black pepper.
6. Continue cooking for 2-3 minutes, allowing the flavours to blend and the beans to heat through.

2. Prepare the Tortillas

1. Lay out the flour tortillas on a flat surface.
2. Evenly distribute the bean and corn mixture over half of each tortilla, leaving space around the edges to prevent overflow.
3. Sprinkle grated cheese on top of the filling. Add fresh coriander or jalapeños if you’d like extra flavour or spice.

3. Fold and Cook

1. Fold the other half of each tortilla over the filling, creating a semicircle.
2. Lightly brush or spray a large non-stick frying pan or griddle with a little olive oil and place it over medium-low heat.
3. Carefully place one or two folded quesadillas in the pan (depending on the pan size, to avoid overcrowding).
4. Cook for 2-3 minutes on each side, or until the tortilla is lightly golden and the cheese has melted. Use a spatula to flip them gently, being cautious with the hot filling.

4. Slice and Serve

1. Transfer the cooked quesadillas to a cutting board.
2. Slice each into wedges using a sharp knife or pizza cutter.
3. Serve immediately while warm and crispy.

Serving Suggestions

• Dips and Toppings: Pair with guacamole, sour cream, salsa, or a dollop of Greek yoghurt.
• Side Salad: Enjoy with a crisp green salad, sliced avocado, or fresh tomato salsa.
• Leftovers: Reheat quesadillas in a pan or oven to maintain crispness.

Tips for Perfect Veggie Quesadillas

• Adjust the Spices: Increase or decrease the chilli powder, or add red pepper flakes to match your spice preference.
• Vary the Veggies: Experiment with sautéed mushrooms, courgettes, or baby spinach for different flavour profiles.
• Choose the Right Cheese: For maximum melt, pick cheeses like cheddar, mozzarella, or Monterey Jack.
• Use Fresh Herbs: Coriander, parsley, or chives add a burst of freshness to the filling.
• Cook on Medium-Low Heat: This ensures the cheese melts thoroughly without burning the tortilla.

With minimal effort and loads of customisation options, Homemade Veggie Quesadillas with Black Beans and Corn are a fun, convenient meal to whip up for friends and family. Savour the cheesy goodness, and feel free to add your own creative twists to make them truly your own.