Chicken Quesadillas with Black Beans and Sweetcorn

• 1 tbspolive oil
• 400gboneless skinless chicken thighs, finely diced
• 1 tspground cumin
• 1 tspsmoked paprika
• 1 x 400gtin black beans, drained and rinsed
• 1 x 200gtin sweetcorn, drained
• 4spring onions, sliced
• 120gcheddar, grated
• 8flour tortillas (about 60 g each)
• fine salt
• 2ripe avocados
• 3tomatoes, diced
• 30 mllime juice
• 10gcoriander, chopped (optional)

Method

1. 1Heat the olive oil in a frying pan over a high heat. Add the chicken with the cumin, paprika and a good pinch of salt and cook for 6 to 7 minutes, stirring, until browned and the thickest pieces reach 75°C for 30 seconds. Tip into a bowl and mix with the black beans, sweetcorn and spring onions. Mash a few of the beans with the back of the spoon so the filling holds together.
2. 2Mash the avocados roughly with the lime juice and a pinch of salt. Stir the tomatoes and any optional coriander through.
3. 3Lay four tortillas on the worktop. Scatter a quarter of the cheddar over each, leaving a 1cm border, then a quarter of the chicken mixture, then top with the remaining tortillas and press down. The cheese goes against the tortilla so it melts and glues the layers.
4. 4Wipe the frying pan clean and set it over a medium heat with no oil. Slide in one quesadilla and cook for 2 to 3 minutes until the underside is golden and spotted brown, then flip with a fish slice and cook the other side for 2 minutes until the cheese has melted. Repeat with the rest, keeping the cooked ones warm in an oven heated to 100°C fan.
5. 5Cut each quesadilla into six wedges with a pizza cutter or large knife and serve with the avocado and tomato for scooping.

Per serving

kcal

909

protein

46.2g

fibre

16.6g

carbs

96.1g

fat

38.4g