One-Pan Black Bean Quesadillas
Easy to make gluten-free & vegan black bean quesadillas
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Servings: 4 people
Cost: £4
Equipment
- 1 large non stick frying pan (I use an Always Pan)
Ingredients
- 1 tbsp olive oil
- ½ red or white onion diced
- 1 garlic clove diced
- 2 medium mushrooms (I use chestnut)
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp dried oregano
- ½ tsp ground cumin
- pinch chilli flakes
- 1 can black beans drained
- 1 can sweetcorn drained
- 4 tbsp tomato puree
- ½ juice lime
- 4 wraps (I used gluten-free)
- 150 g grated cheese (I used vegan)
Instructions
- Firstly, dice the onion, garlic and slice the mushrooms and pepper
- Heat a large non stick frying pan with olive oil, adding in the onion, garlic, mushrooms, pepper, spices, pinch salt and fry for 5 minutes
- Next add in the drained black beans, sweetcorn, tomato puree, lime juice, stir and fry for a further 5 minutes
- Remove the black bean mix from the pan into a bowl
- Place your wrap into the pan, spoon in some of the black bean mix onto one half of the wrap
- Add the grated cheese all over and fry open for a minute (so the cheese melts a little) then fold the cheese side onto the black bean side and fry again for a minute before removing from the pan and slicing to serve
Notes
FAQ's
- What shall I do with leftovers? So this black bean mix makes 4-5 quesadillas so you can either store the leftover mix in the fridge for a couple days or even freeze it for another day
- Is it spicy? No, it's mild but if you like it hot you can double the spice
- What can I swap the black beans for? Try it with lentils or even crumbled tofu