October 13, 2019

Absolutely love this for lunches at weekends of if I'm working from home. It's best eaten fresh but you can store what you don't eat in the fridge and either reheat in a frying pan or microwave.

INGREDIENTS

425g (15 oz) can Black beans, rinsed and drained

175g (1 Cup) Sweetcorn

75g (1/3 cup) Salsa

2 tsp Taco seasoning

Bunch of Fresh coriander, chopped

125g (1 cup) grated low fat cheese

8 Tortilla Wraps

INSTRUCTIONS

1. In a medium bowl, mix together the beans, corn, salsa, taco seasoning and coriander to taste.

2. Spray a large frying pan with a light coating of cooking spray and pre-heat over a medium-low heat.

3. Place one tortilla in the pan, and scoop 1/2 cup of the filling onto the tortilla. Sprinkle 1/4 cup cheese over the bean mixture, and place the second tortilla on top of the cheese. Press down on top tortilla lightly with the back of your spatula, so you can meld the tortillas together as the cheese melts.

4. When the bottom tortilla begins to brown, flip the quesadilla over until both tortillas are lightly browned and crispy and the cheesy filling has melted. Cut into wedges and enjoy!

Macronutrients

CALORIES 396

PROTEIN 31

CARBS 50

FATS 8

FIBRE 12

SERVES: 4

TOTAL TIME: 15 MINUTES

Delicious Black Bean & Corn Quesadillas

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