Bean quesadillas with corn salsa

Neil Perry's bean quesadillas with corn salsa
Neil Perry's bean quesadillas with corn salsa Photo: William Meppem
Difficulty
Easy
Dietary
Vegetarian

Liven up the table and the taste buds with this lovely Mexican-inspired dish; easy to make, very easy to enjoy.

Ingredients

1 bunch coriander

4 tbsp extra virgin olive oil

1 clove garlic, finely chopped

1/2 red onion, diced

sea salt

1 red capsicum, diced

1 tsp ground coriander

1/2 tsp ground cumin

¼ tsp cayenne pepper

400g tinned black beans, rinsed

juice of 1 lime

8 small corn tortillas (check gluten-free if necessary)

120ml sour cream

120g good-quality mature cheddar, grated

6 tbsp jalapeño peppers, roughly chopped

4 corn on the cobs

4 long green shallots, finely sliced

1 de-seeded red chilli, finely chopped


The Mexican ingredients are available online, if not at specialist delis or food halls.

Method

Pick off coriander leaves, chop and reserve; finely chop the stems.

Warm 2 tablespoons of oil in saucepan on medium heat, and sauté garlic, onion, coriander stems and salt for about 5 minutes. Add capsicum and cook for another 5 minutes. Add spices and cook for a minute, stirring continuously, then add black beans. Cook for about 3 minutes or until everything has softened. Remove from heat; add half the lime juice and process briefly to combine while still leaving some "texture". Check seasoning.

Take a tortilla and spread with 2 tablespoons of bean mixture around the centre, leaving a 2cm border. On one half of the bean circle, spread a tablespoon of sour cream, some cheddar and jalapeños. Fold in half and repeat with remaining tortillas.

Heat a barbecue to medium. Cook the corn for about 15 minutes, turning regularly until golden all over. When cobs have cooled, cut off the kernels and place in a bowl. Add the remaining lime juice and oil along with the reserved chopped coriander leaves, shallots, chilli and a little salt. Mix through and check seasoning.

Oil the barbecue thoroughly. Char the quesadillas for 2-3 minutes each side until the cheese is melted. Cut quesadillas in quarters. Serve on a platter with the corn salsa.

Serving suggestion: Serve with Neil Perry's warm steal salad with chipotle dressing (add the salad to the quesadillas).

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury.