Mushroom and black bean quesadillas with parmesan corn

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.

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.

Nutrition 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.