Spooky Black Bean & Corn Quesadillas with Guacamole
The perfect lunch or dinner for Halloween – or any time of the year, really!
Ingredients
Quesadillas
- 1 capsicum diced 1cm
- 1 can black beans drained & rinsed
- 1 drizzle oil
- 250 g frozen corn
- Mexican spices 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp oregano, ½ tsp ground coriander
- ½ tsp salt
- 8 wheatmeal tortillas
- 125 g Colby cheese grated
- 1 drizzle oil
Salsa
- ½ telegraph cucumber diced 1cm
- 1 tomato diced 1cm
- 1 drizzle olive oil
- 1 tsp vinegar
Guacamole
- 1 avocado
- ½ lemon juiced
To Serve
- 125 g lite sour cream
- 1 pinch chilli flakes
Instructions
- Before you start, preheat oven to 200°C (or 180°C fan bake). Set aside 2 large, lined baking trays.
- Prep capsicum and beans. Heat oil in a large fry-pan on high heat. Add corn and capsicum and cook for 3-4 minutes, until starting to soften. Add beans, Mexican spices and salt and cook for a further minute, until fragrant. Season to taste with salt and pepper.
- Prep tortillas. Use a knife to carefully cut a pumpkin face out on halt of the tortillas. Cut triangles for the eyes and nose and a big smile for the mouth. Prep cheese.
- Lay two tortillas on each oven tray. Divide cooked bean and corn mix between each tortilla and spread out evenly, leaving 1cm around the edges. Sprinkle over cheese. Place the remaining four tortillas with faces on top of filling and press down lightly to stick.
- Drizzle quesadillas with oil and bake for about 10-12 minutes, until tortillas are golden and filling is hot through. Swap trays halfway through cook time, to ensure even browning.
- Meanwhile, prep cucumber and tomato and toss in a small bowl with olive oil and vinegar. Season to taste with salt and pepper.
- Prep guacamole. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh. In a medium bowl, mash avocado with lemon juice. Season to taste with salt and pepper.
- Serve quesadillas with salsa, guacamole, sour cream and chilli flakes.
