Ingredients:
- 1 tablespoon Olive Oil
- 1 medium Red Onion, diced
- 1 medium Red Bell Pepper, diced
- 1 small Zucchini (Courgette), diced
- 1 cup Baby Bella Mushrooms, sliced
- 1 (15 oz) can Black Beans, rinsed and drained
- 1/2 cup Sweetcorn (frozen or canned)
- 1 teaspoon Cumin Powder
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Oregano
- Salt and Black Pepper, To taste
- 1 tablespoon Fresh Lime Juice
- 8 Large Flour Tortillas (10-inch)
- 2 cups Cheese (Monterey Jack/Cheddar blend), shredded
- 2 tablespoons Butter or Grapeseed Oil
Instructions:
- Prep the Produce: Dice the onion, bell pepper, and zucchini. Slice the mushrooms. Thoroughly rinse and drain the black beans. If using frozen corn, ensure it is thawed. Shred the cheese.
- Cook the Filling: Heat the olive oil in a large skillet over medium heat. Add the diced red onion and sauté until softened (3–4 minutes). Add the bell pepper and zucchini. Cook for 5 minutes. Stir in the mushrooms, cumin, smoked paprika, oregano, salt, and pepper. Cook for 3 minutes until fragrant. Stir in the rinsed black beans and corn. Cook for 2 minutes to heat through. Remove the pan from the heat and stir in the fresh lime juice. The filling must not be watery.
- Assemble the Quesadillas: Preheat your non-stick griddle over medium heat. Lay one tortilla flat, sprinkle a thin layer of cheese over the entire surface. Spoon about 1/2 cup (120 ml) of the vegetable filling onto half of the tortilla. Sprinkle a small amount of cheese over the filling. Fold the empty half over the filling to create a half-moon shape. Repeat for all four quesadillas.
- Griddle and Serve: Melt 1/2 tablespoon of butter or oil in the preheated griddle. Carefully place two folded quesadillas onto the pan. Cook for 3–4 minutes per side, pressing down gently, until the tortilla is golden-brown and crispy, and the cheese is fully melted. Remove, allow to rest for 1 minute, and slice each half-moon into two triangular wedges. Repeat the cooking process with the remaining quesadillas. Serve immediately.