Ingredients for Salsa

  • 1 avocado, diced
  • 1 mango, diced
  • small bunch coriander, chopped
  • 1 jalapeno, seeded and diced
  • 1 Tbsp lime juice
  • 1 Tbsp olive oil
  • ¼ tsp salt

Ingredients for Quesadillas

  • ½ small onion
  • 2 cloves garlic, minced
  • 1 red pepper, diced
  • 1 jalapeno, seeded and diced
  • 1 can (540oz) black beans, rinsed and drained
  • ½ cup frozen sweet corn
  • 2 tsp chili powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 lime, juiced
  • 170g chicken, cut into cubes
  • 2 heaping Tbsp cilantro, chopped



  1. Make salsa: combine all ingredients; set aside.
  2. In a large skillet, saute onion in oil until softened, about 5 minutes.
  3. Add in garlic, red pepper and jalapeno, cooking for another 5 minutes until pepper has softened.
  4. Stir in beans, corn, chili powder, salt, pepper, lime juice and chicken and cook until warmed, about 5 minutes.
  5. Remove from heat and stir in coriander.
  6. Transfer mixture to a large bowl and set aside.
  7. Wipe skillet clean and lightly oil with cooking spray.
  8. Assemble the quesadillas on the skillet: lay one wrap on skillet and sprinkle some cheese on one half. Top with bean mixture, then a bit more cheese, and fold wrap over to make a half-circle shape.
  9. Cook for about 2 minutes, flip and cook another 2 minutes until cheese has melted. Repeat with all wraps, slice each into 3 pieces and serve immediately with avocado mango salsa, sour cream and limes.