Crispy Breakfast Quesadillas with Black Beans and Lime Yogurt

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.