Quick Black Bean and Corn Quesadillas

Prepare the Bean and Corn Filling

1. In a medium mixing bowl, combine the rinsed black beans, drained sweetcorn, and finely diced red onion.
2. Use a fork or potato masher to roughly crush about a third of the black beans against the side of the bowl. This helps bind the mixture so it stays inside the tortillas while cooking.
3. Add the ground cumin, smoked paprika, chilli powder, fine salt, black pepper, and lime juice. Stir well to coat the vegetables evenly in the spices.

Assemble the Quesadillas

1. Lay out the four flour tortillas flat on a clean work surface.
2. Scatter half of the grated cheese across one half of each tortilla.
3. Spoon the seasoned bean and corn mixture evenly over the cheese-covered halves.
4. Top the filling with the remaining grated cheese (placing cheese both under and over the filling acts as glue to keep the quesadilla sealed).
5. Fold the empty half of each tortilla over the filling to create a half-moon shape, pressing down gently to compact.

Toast and Melt

1. Heat 1 tablespoon of vegetable oil or a small knob of butter in a large non-stick frying pan over medium heat.
2. Place one or two folded quesadillas into the pan (depending on pan size) and cook for 3 to 4 minutes, pressing down lightly with a spatula, until the underside is deep golden and crisp.
3. Carefully flip and cook the other side for another 2 to 3 minutes, until toasted and the cheese is completely melted throughout.
4. Transfer to a cutting board and repeat with the remaining quesadillas, adding a touch more oil or butter to the pan as needed.

Slice and Serve

1. Let the quesadillas rest for 1 minute so the cheese settles slightly, then slice each folded half into two or three triangular wedges.
2. Serve warm with bowls of sour cream and salsa on the side for dipping.