Black Bean and Sweet Potato Quesadillas with Coriander and Lime Salsa

The combination of smoky beans and melted cheese between two crisp tortillas is so delicious – top them with coriander salsa and a dollop of sour cream, and they’re irresistible.



  • ¾ red onion (finely diced)
  • 1 garlic clove (crushed) 
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Pinch of chilli flakes
  • 1 medium orange sweet potato (grated)
  • ¼ cup water
  • 400g tin black beans (rinsed and drained)
  • 1 cup frozen corn
  • Olive oil
  • Salt and pepper

Coriander and lime salsa

  • 2 cups fresh coriander (roughly chopped)
  • 3 Tbsp pumpkin seeds (toasted)
  • ¼ red onion (finely diced)
  • 3 Tbsp olive oil
  • 2 limes (juice)
  • Salt and pepper

Serve with

  • 8 large flour tortillas
  • 1 ½ cups cheddar cheese (grated)
  • ⅓ cup (80g) sour cream
  • 1 head petite cos (roughly chopped)


  1. Heat a little olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until softened.

  2. Add the garlic, spices and grated sweet potato; cook for a few minutes until the sweet potato starts to soften.

  3. Add the black beans, frozen sweetcorn and water. Cook until the corn has defrosted, sweet potato has cooked through and all the water has evaporated; season with salt and pepper, then set aside to cool slightly.

  4. To make the salsa combine all the ingredients to a blender or food processor and blend until combined but not completely smooth.

  5. Add a small handful of cheese to the base of each tortilla, add ¼ of the black bean mixture, some more cheese, then another tortilla; press down to seal. Repeat with the remaining tortillas.

  6. Heat a large pan over medium heat (with no oil). Cook the quesadillas one at a time for a couple of minutes on each side until golden brown.

  7. To make the side salad, add the olive oil and apple cider vinegar to a salad bowl, add the cos and toss through the dressing; scatter over the avocado.

  8. Dollop some sour cream and salsa over the quesadillas and serve alongside the side salad.


  • Swap out the cos for finely sliced red or white cabbage.



  • Swap out the black beans for kidney beans.


  • Swap out the flour tortillas for corn tortillas.

  • Add some jalapenos or hot sauce.


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