Loaded veggie quesadillas

Ingredients

• 8 flour tortillas
• 1 can black beans
• 1 can sweet corn
• 1 red bell pepper
• 2 cups shredded Mexican cheese
• ½ cup salsa
• ½ cup sour cream
• 1 tsp ground cumin

Need it for more or fewer people? The meal planner scales every ingredient and adds it to one shopping list.

Method

1. Saute the diced pepper 4 minutes; stir in drained beans, corn and cumin.
2. Fill tortillas with cheese and the bean mixture, then top with another tortilla.
3. Toast in a dry skillet 2 to 3 minutes per side until crisp. Cut into wedges with salsa and sour cream.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer