Ingredients:

  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1/2 cup (75g) frozen corn, thawed
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) smoked paprika
  • 1/4 tsp (1g) garlic powder
  • 1/4 tsp (1g) salt
  • 4 (8-inch / 20cm) flour tortillas
  • 1 1/2 cups (170g) shredded Monterey Jack cheese
  • 1 tbsp (15ml) olive oil

Instructions:

  1. In a medium bowl, combine the rinsed black beans, corn, cumin, smoked paprika, garlic powder, and salt. Use a potato masher or fork to coarsely mash about 1/3 of the beans to create a textured binding paste.
  2. Place a tortilla on a clean surface. Sprinkle a thin layer of cheese over one half of the tortilla, spread 1/3 cup (approx. 60g) of the bean mixture over the cheese, and top with another thin layer of cheese.
  3. Heat 1/2 tbsp (7ml) of oil in a 12-inch skillet over medium heat. Fold the tortilla in half to create a half-moon shape and press down firmly with a spatula.
  4. Cook for 3-4 minutes per side until the tortilla is golden-brown and the cheese is fully melted.
  5. Remove from heat and let the quesadilla rest for 60 seconds before slicing into three triangles.