Have these delicious quesadillas with black beans and corn on the table in just 30 minutes. A great addition to the weeknight menu that’s also vegan.
Combine beans and paprika in a medium bowl; using the back of a fork, coarsely mash. Add cheddar and green onion; mix well, season.
Place four of the tortillas on a clean chopping board. Spoon bean mixture evenly over tortillas. Top with remaining tortillas.
Heat a medium frying pan over medium heat; cook one quesadilla at a time, pressing down firmly with a spatula, for 5 minutes or until the tortilla is crisp and golden brown. Turn over; cook for a further 3 minutes or until cheddar has melted and tortilla is crisp. Transfer to a plate, cover to keep warm. Repeat with remaining quesadillas
Cut quesadillas in halves or quarters; serve with lime wedges, topped with micro coriander leaves, if you like.