8 x small wraps or tortillas
1 can black beans, drained and rinsed
1/2 cup Edam cheese, grated
1 large carrot, grated
1 tin whole kernel corn
1 tin chopped tomatoes
2 Tbsp sweet chilli sauce
1- 2 Tbsp cumin (to taste)
1 Tbsp coriander
1- 2 Tbsp smoked paprika (to taste)
1/2 tsp chilli powder (optional if you like spice)
Salt and pepper
In a medium-sized bowl, mix together the cheese, black beans, chilli sauce, carrot, corn and spices. Add salt and pepper to taste.
Heat up a frying pan to low - medium heat with a small spray of oil.
Place one wrap into the pan, top with 1/3 of the bean mixture and cover with another wrap as a lid.
Flip the wrap after 3-4 minutes and continue to cook until both sides are golden brown and crispy and the cheese is melted.
Remove from the frying pan and let the quesadilla stand for 2 minutes before slicing into quarters to serve.
Repeat the cooking process with the remaining wraps.
Serve with steamed veggies or salad, sour cream and sweet chilli sauce (optional but delicious). Avocado goes really well with this too when in season!