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Black Bean and Corn Quesadillas
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Black Bean and Corn Quesadillas

These quesadillas are surprisingly easy and quick to make. Packed with lots of great Mexican flavours for the whole family to enjoy.

Makes 6
Prep Time 10 minutes
Cook Time 20 minutes
Easy As
Ingredients
1 small onion, chopped
½ red capsicum, deseeded and chopped
400g can Wattie's Mexican Style Tomatoes
400g can Wattie's Black Beans in Springwater, drained
1 cup Wattie's Supersweet Corn Kernels
6 flour tortilla (gluten free, optional)
1 cup grated low-fat cheddar cheese

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Mexican Style Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie's Mexican StyleTomatoes are diced and blended, then seasoned for an authentic Mexican flavour.

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Black Beans

Wattie's Black Beans are super versatile and are a great addition to or replacement for meat dishes.

Heated or eaten as is, they are delicious from morning to night in Mexican cuisine such as burritos and tacos or simply used in dips, salads, soups and casseroles.

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Corn Kernels

Juicy golden supersweet corn kernels, grown under the sunny Gisborne skies where the ideal combination of high sunshine and rich soil creates the perfect conditions for our corn to thrive.

Method
Step 1
Heat a dash of oil in a frying pan over medium heat. Add the onion and red capsicum and sauté until the vegetables are soft. Pour over the Wattie’s Mexican Style Tomatoes. Bring to the boil. Reduce heat and simmer for 10 minutes or until the sauce has thickened. Stir in the Wattie’s Black Beans and Wattie's Supersweet Corn Kernels. Continue cooking for a further 5 minutes or until the beans and corn are hot. Remove from the heat.
Step 2
Preheat a sandwich press or use a frying pan over medium heat. Place a tortilla on the base plate. Spread about ½ cup of the hot mixture over one half of the tortilla. Sprinkle with grated cheese and fold over to enclose the filling. Cook for 3–4 minutes or until the quesadilla is crispy and hot, turning once if cooking in a frying pan. Repeat for the remaining tortillas. Cut into wedges and serve with salad greens.
Tips
This recipe gets the Healthy Pick for Light Meals and Sides.
This filling can be served in burritos or over rice if wished.
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Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 small onion, chopped
½ red capsicum, deseeded and chopped
400 g can Wattie’s Mexican Style Tomatoes
400 g can Wattie's Black Beans in Springwater, drained
1 cup Wattie's Supersweet Corn Kernels
6 flour tortilla (gluten free, optional)
1 cup grated low-fat cheddar cheese
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