Mexican Chipotle Black Bean & Sweetcorn Quesadilla with Lime Salsa
Golden quesadillas stuffed with smoky beans and sweetcorn, served with a zesty lime salsa and fresh salad.
- 4 pc tortillas (wholewheat)
- 220 g black beans (cooked, drained)
- 150 g sweetcorn
- 1 tbsp chipotle chilli in adobo
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 60 g red onion
- 2 pc lime
- 200 g tomatoes
- refried beans
- 10 g fresh coriander
- 2 tsp olive oil
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Make lime salsa: dice tomatoes and red onion; mix with juice of 1 lime, chopped coriander, salt, and black pepper.
- Step 2
In a bowl, mash half the black beans with cumin and smoked paprika. Stir in remaining beans, sweetcorn, and 1 tbsp chipotle in adobo (to taste). Add a squeeze of lime if needed.
- Step 3
Warm a non-stick pan with 5 ml olive oil. Place 1 tortilla down and spread a thin layer of the bean mixture over half. Fold over and cook 2-3 minutes per side until crisp and golden.
- Step 4
Repeat with remaining tortillas/mixture. Slice into triangles and serve with lime salsa and extra lime wedges.
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