Ingredients: (Serves 4)
juice of 1 lime
1 tablespoon olive oil
1 zucchini, diced
2 corn cobs, kernels sliced off
400g tin black beans, drained and rinsed
1 tablespoon smoked paprika
pinch of salt
50g parmesan, finely grated
100g grated mozzarella
4 medium tortillas
2 tablespoons jalapenos, roughly chopped
¼ bunch of coriander, leaves picked
- First, make a guacamole. Halve the avocado, remove the seed and scoop out the flesh. In a small bowl, mash avocado and lime juice together with a fork.
- Heat oil in a large frying pan over medium-high heat. Cook zucchini and corn for 2-3 minutes or until golden brown and tender. Add black beans and paprika and cook for a further minute or until beans are warmed and mixture is fragrant. Season with a pinch of salt. Transfer vegetables to a large bowl and wipe out the pan.
- Return pan to medium heat. Place a tortilla in the hot pan and sprinkle cheeses and vegetables over one half. Cook for one minute before folding in half using an egg slide. Cook for a further minute or until cheese has melted and quesadilla is golden brown. Carefully remove from heat and repeat with remaining quesadillas.
- Serve quesadillas topped with guacamole, jalapenos and coriander leaves.