Roasted Green Chilli, Corn and Black Bean Salsa
Serves: 6-8 serving for salsa
A fresh corn, roasted green chillies and black bean salsa served along side roasted green chilli and cheese quesadillas.
  • 6 ears organic corn, remove the corn kernels
  • 115oz/425g tin organic black beans, rinsed
  • 2 roasted poblano chillies, chopped small dice (depends on how spicy you want it)
  • 1 small red onion, chopped small dice
  • ½ large red bell pepper, small dice
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic, minced
  • 2 teaspoon oil
  • 1 lime, juiced
  • handful cilantro/coriander, chopped
  • Salt
  • 16-20 whole wheat tortillas
  • 16 oz/454g shredded cheese, I used MontereyJack/ Colby mix
  • 1-2 roasted green chillies
  • ΒΌ cup oil (olive oil, avocado, coconut)
  1. In a large fry pan or skillet, heat the oil on medium heat.
  2. Add the garlic and cook for a minute.
  3. Add the corn and toss around until just cooked, but still crisp, about 5-7 minutes.
  4. Add the cumin and paprika and cook for a minute or two.
  5. Remove from the heat and into a large bowl.
  6. Allow to cool down.
  7. When the corn is almost all the way cool, add the rinsed black beans, red onion, red bell pepper and the roasted chillies.
  8. Toss altogether, check for salt and add the lime juice.
  9. Adjust seasoning as desired.
  10. Serve with tortilla chips, as a side with meat or atop quesadillas.
  1. Heat a large skillet/fry pan or griddle and drizzle a drop of oil in the fry pan or brush one tortilla with the oil.
  2. Add some shredded cheese and sprinkle the diced roasted green chillies.
  3. Place another tortilla on top.
  4. Let the cheese melt and allow the tortilla to get brown and crispy.
  5. Flip the quesadilla and allow the 2nd tortilla to brown.
  6. Remove and slice in half or quarters.
You can use any roasted chillies that are available in your area and how spicy you like your chillies. The salsa is open to many variations but I wanted to showcase the corn and chillies so kept it simple. Same with the quesadillas, you can add anything you want and choose any cheese. I wanted to use the roasted chillies so kept it simple with just chilli and cheese quesadillas.
Recipe by Coffee and Crumpets at