Easy veggie meal that's both filling and flavourful!

This recipe makes around 10 quesadillas. Ideal for lunches during the week or freeze them for another time!

Before you start cooking, here's a few reminders:

1. Pop open a window in your kitchen to let fresh air in 
2. Keep fire doors closed at all times, even while cooking
3. Always ask a flatmate to keep an eye on your cooking if you need to leave the room

Ingredients

• 1 can black beans 
• 1 cup frozen corn 
• 1/2 cup red onion 
• 1 clove garlic 
• 1/4 bunch fresh coriander (about ½ cup chopped) 
• 2 cups shredded cheese (vegan option here)
• Seasoning – use whatever you have of the following and mix to your taste: Chili Powder, Smoked Paprika, Cumin, Cayenne Pepper, Oregano, Salt, Pepper
• Around 10 tortillas

Instructions

1. Drain the black beans and add them to a bowl along with the frozen corn (no need to thaw)
2. Finely dice the onion, mince the garlic, and roughly chop the coriander.
3. Add the onion, garlic, coriander, shredded cheese, and taco seasoning to a bowl with the beans and corn. Stir until everything is evenly combined and coated in seasoning.
4. Place a half cup of the filling on one side of each tortilla and fold over. 
5. Add a very small amount of olive oil to a frying pan and cook the quesadillas over medium heat on each side until brown and crispy and the cheesy filling has melted. 
6. Slice into triangles then serve!
7. Once you've finished cooking, be sure to wipe down and clean all the surfaces ready for the next person and turn off all appliances.

To freeze, stack the filled and uncooked quesadillas with a piece of parchment paper between each quesadilla. Place in a freezer bag and freeze for up to three months. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).