Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Cut the bell pepper into small dice. Finely chop the spring onion and set aside one tablespoon of the green part for finishing.
Cook the filling
Heat the oil in a skillet over medium heat. Add the bell pepper and the white part of the spring onion and cook for 3 minutes, until the bell pepper has softened slightly and starts to brown at the edges. Stir in the cumin and smoked paprika.
Finish the bean mixture
Add the black beans, corn, salt, and lime zest to the skillet. Heat for 3 minutes, stirring occasionally. Press a few of the beans with a spatula so the filling holds together better, but leave most of them whole. Remove the skillet from the heat.
Mix the lime yogurt
Stir the yogurt together with 10 ml of the lime juice and half of the chopped cilantro. Taste; it should be brightly tangy. Stir the remaining lime juice into the bean filling.
Cook the quesadillas
Spread the cheddar and bean filling over one half of each tortilla, then fold the tortillas over. Cook them in a dry skillet over medium-low heat for 2 to 3 minutes per side, until golden and the cheese has melted. Cut into triangles and serve warm with the lime yogurt, the remaining cilantro, and the reserved green onion.
