Black bean and cheese quesadillas
Serves 4 · 30 minutes · Griddle
Crisp tortillas filled with spiced black beans, sweetcorn and melted cheese. The long griddle takes four quesadillas at once, so everyone can eat together.
Quesadillas are flour tortillas filled with cheese and other fillings, folded and cooked until crisp and the cheese has melted. They are best over a medium heat with a little oil, so the tortilla turns golden and crunchy while the cheese melts right through.
Ingredients
Serves 4
- 8 flour tortillas (about 25 cm)
- 1 tin black beans (400 g)
- 1 tsp ground cumin
- 1 lime
- 150 g sweetcorn, drained
- 3 spring onions
- 1 fresh jalapeño
- 150 g grated Cheddar
- 150 g grated mozzarella
- 1 tbsp neutral oil
- Salt
To serve
- 200 ml tomato salsa
- Guacamole made with 2 avocados, lime juice and salt
- 200 ml soured cream
- Lime wedges
Method
- Rinse and drain the beans. Roughly mash them with a fork and season with the cumin, the zest and juice of half the lime, and salt.
- Slice the spring onions, and deseed and chop the jalapeño. Mix the Cheddar and mozzarella.
- Spread the bean mash over one half of each tortilla. Scatter over the sweetcorn, spring onion, jalapeño and cheese, then fold over.
- Set the griddle across two burners over a medium heat and heat for 3–4 minutes. Brush lightly with oil.
- Lay four quesadillas on the griddle and cook for 2–3 minutes on each side until golden, crisp and the cheese has melted. Press down lightly with a spatula after turning.
- Cook the rest the same way. Cut into wedges and serve with salsa, guacamole, soured cream and lime wedges.
Why it works
Carbon steel gives an even, dry heat that makes the tortilla crisp rather than chewy. The long surface spans two burners and holds four quesadillas at once, and a little oil is enough once the steel is well seasoned.
FAQ
What is the best cheese for quesadillas?
A mix of Cheddar for flavour and mozzarella for melt works well. Mexican Oaxaca cheese or Monterey Jack are also good choices.
Can you make quesadillas ahead?
Yes. Fill and fold them up to a few hours ahead and keep them covered in the fridge, then cook just before serving.
Do you need oil to cook quesadillas?
A thin film on the griddle is enough. Without any fat the tortilla is drier, and with too much it turns greasy.
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