Recipes Vegetarian
Black Bean & Cheddar Cheese Quesadillas


  • 1 x 400 g can Rhodes Quality Black beans, rinsed and drained
  • 1 x 400 g can Rhodes Quality Whole Kernel Corn, drained
  • 65 ml fresh coriander leaves, chopped
  • 250 ml (1 cup or 200 g) cheddar cheese, grated
  • 8 wraps
  • 1 x 400 g Rhodes Quality Tomato Mexican Style



  1. Mix together the Rhodes Quality Black beans and the Rhodes Quality Whole Kernel Corn.
  2. Stir in the coriander.
  3. Place four wraps down on a clean working surface.
  4. Divide the black bean and whole kernel corn mixture evenly between the wraps and spread to the edges.
  5. Sprinkle the cheese over the bean mixture and place a second wrap on top.
  6. Preheat a large non-stick frying pan.
  7. Toast each wrap in turn, pressing down lightly on the top wrap to melt the cheese a little and flip the wrap over when browned to toast each side.
  8. Cut into wedges.
  9. Gently warm the Rhodes Quality Tomato Mexican Style and serve on the side.

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