It appears that you are not using the latest version of Internet Explorer. Please update to the latest of Internet Explorer to view this page properly. Please click here to update.
Articles Lifestyle Mushroom and black bean quesadillas with parmesan corn
  • Happy members that stay
  • Big Benefits
  • Not for Profit
  • Covered Australia-wide

Mushroom and black bean quesadillas with parmesan corn

mushroom and black bean quesadillas with parmesan corn recipe

Serves: 4
Cooking time: 20 minutes
Prep time: 15 minutes

Cumin and paprika provide a delicious flavour hit to this quesadilla recipe from Sprout Cooking School while the protein, carbohydrates and fibre from nutritious black beans will keep you feeling full for longer.


  • 4 Corn cobs, husks removed
  • 1 Tablespoon olive oil, plus 1 tablespoon extra
  • 1 Red onion, finely chopped
  • 6 Button mushrooms, thinly sliced
  • 4 Garlic cloves, thinly sliced
  • 1 Bunch coriander, stems finely chopped, leaves picked
  • 1 Tablespoon ground cumin
  • 1 Tablespoon smoked paprika
  • 400g Tin diced tomatoes
  • 400g Tin black beans, drained, rinsed
  • 60g Parmesan, grated
  • 8 Wholemeal tortillas
  • 1 Lime, cut into wedges


  1. Bring a large pot of water to the boil. Cook corn for 10 minutes or until tender. Drain well.
  2. Meanwhile, heat one tablespoon oil in a large frying pan over medium heat. Add onion and mushrooms and cook for 3-4 minutes or until softened and golden. Add garlic, coriander stems, cumin and paprika and cook for one minute or until fragrant. Add tomatoes and black beans. Simmer for 5-8 minutes or until mixture has thickened and reduced.
  3. Heat a large frying pan over medium-high heat. Brush the corn with remaining one tablespoon olive oil. Cook, turning frequently, for 10 minutes or until charred. Set aside and keep warm.
  4. Return pan to the heat. Place a tortilla in the pan and sprinkle some of the parmesan and mushroom mix over one half. Cook for one minute before folding in half using an egg slide. Cook for a further minute or until cheese has melted and quesadilla is golden brown. Carefully remove quesadilla from the pan and repeat with remaining tortillas. Reserve one tablespoon of parmesan.
  5. Serve corn sprinkled with remaining parmesan. Cut quesadillas into wedges and garnish with coriander leaves and lime wedges.
mushroom and black bean quesadillas with parmesan corn recipe

Cooking Tip

Cumin and paprika are versatile spices which are great to have as pantry staples. They can be used in Mexican, Middle Eastern and Indian dishes, or can be simply sprinkled over meat or vegetables before cooking for a quick flavour boost.

Health Tip

Beans and legumes, like the black beans used in the dish, are a nutrition powerhouse! They contain protein, carbohydrates and fibre which keeps us full and satisfied for longer.

Looking for generous health insurance

Other articles you might like

Your waiting periods switch with you

You won’t need to re-serve equivalent waits

30 day cooling off period

To make sure you’re happy

Over 80 years of experience

Caring for member’s health since 1937

Busy? Get a call back