Purr-fect pairings

Black bean and corn quesadilla? My favoRRRite…

A thin tortilla filled with melted cheese and delicious bean-and-corn textures. So succulent!


  • One small can of black beans
  • ½ cup of cooked corn
  • 3 spoons of olive oil
  • ½ a white onion, finely chopped
  • ½ a red pepper, finely chopped
  • 1 spoon of taco seasoning
  • ½ kg of grated cheese
  • Butter
  • 6 wheat tortillas
  • Sour cream
  • Spring onion
  • Salt and pepper
Preparation time

   20 min


   4 Persons

Perfect With



Heat the olive oil in a small saucepan and sauté the onion and red pepper. Stir constantly for around 5 minutes.


Add the black beans, corn, taco seasoning, salt and pepper. Cook over low heat for around 7 minutes, stirring every now and then. Put aside.


Heat ½ a spoon of butter in a non-stick pan. Once melted, add a tortilla. On one side of the tortilla, add a layer of cheese, a layer of beans and a final layer of cheese.


Fold the tortilla in half and turn down the heat. Cook for around 3 minutes, then flip onto the other side until it browns. Repeat for each tortilla. Serve with sour cream and finely chopped spring onion. Enjoy!