Step 1

150 g Cooked and drained black beans · 60 g Corn · 1 tsp Ground cumin

Mix the black beans with the corn and cumin. Lightly mash some of the beans so the filling holds together.

Step 2

4 Small flour tortillas · 100 g Shredded cheddar cheese

Spread the filling and cheese over half of each tortilla. Fold the tortillas in half.

Step 3

1 tbsp Oil

Heat a skillet over medium heat and lightly grease it with oil. Cook the quesadillas for 2–3 minutes per side, until golden and the cheese has melted.

Step 4

Cut each quesadilla into triangles and serve hot.