Spicy Black Bean and Corn Quesadillas with Avocado Crema

A flavorful and easy-to-make Mexican lunch featuring black beans, corn, and a creamy avocado sauce. This recipe is vegetarian-friendly and can be easily adapted to be vegan.

Prep Time

15 minutes

Total Time

35 minutes

Calories

635

Level

Easy

Yields

4 servings

Cost

£1.86

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1can (15 oz)Black beans(rinsed and drained)

£0.75

1can (15 oz)Corn(drained)

£0.70

0.5mediumRed onion(finely chopped)

£0.25

0.5mediumRed bell pepper(finely chopped)

£0.40

1smallJalapeño(seeded and minced (optional))

£0.20

1tspCumin

£0.05

0.5tspChili powder

£0.03

0.5tspSalt(or to taste)

£0.01

0.3tspPepper(or to taste)

£0.40

1cupCheddar cheese(shredded (or Monterey Jack))

£1.50

8Flour tortillas(6-8 inch size)

£1.20

1largeAvocado(ripe)

£1.00

0.3cupSour cream((or plain Greek yogurt))

£0.30

1tbspLime juice(freshly squeezed)

£0.10

0.3cupCilantro(freshly chopped)

£0.40

1tbspOlive oil

£0.15

Total Cost

£7.44

£1.86 per serving

The Method

1
In a large bowl, combine the black beans, corn, red onion, red bell pepper, jalapeño (if using), cumin, chili powder, salt, and pepper. Mix well.
2
In a separate bowl, mash the avocado with a fork. Stir in the sour cream (or Greek yogurt), lime juice, and salt to taste. Mix until smooth and creamy.
3
Heat a large skillet or griddle over medium heat. Lightly brush with olive oil.
4
Place a tortilla in the skillet. Sprinkle half of the tortilla with shredded cheese and then spread 1/4 of the black bean mixture over the cheese. Top with another sprinkle of cheese.
5
Fold the tortilla in half to form a quesadilla. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey.
6
Repeat with the remaining tortillas and filling.
7
Cut each quesadilla into wedges and serve immediately with a dollop of avocado crema and chopped cilantro.

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My Notes

Nutrition Information

Nutrition per serving (350g)

635 kcal / 2657 kJ

Carbs

67g

26% of RDA

Fat

33g

47% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

17 g

57% of RDA

Sugar

8 g

9% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

For a spicier quesadilla, add more jalapeño or a pinch of cayenne pepper to the black bean mixture.

To make this recipe vegan, use vegan cheese and a plant-based sour cream substitute.

You can also add other vegetables to the filling, such as spinach, zucchini, or mushrooms.

Serve with your favorite Mexican sides, such as salsa, guacamole, or rice and beans.

Cooking Equipment

Large skillet or griddle

Mixing bowl

Knife

Cutting board

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier quesadilla, add more jalapeño or a pinch of cayenne pepper to the black bean mixture.

To make this recipe vegan, use vegan cheese and a plant-based sour cream substitute.

You can also add other vegetables to the filling, such as spinach, zucchini, or mushrooms.

Serve with your favorite Mexican sides, such as salsa, guacamole, or rice and beans.

Spicy Black Bean and Corn Quesadillas with Avocado Crema

Ingredients

The Method