Refried Bean and Corn Quesadillas with Salsa

Serves: 4
Prep: 15 minutes
Cooks In: 20 minutes

Refried Bean and Corn Quesadillas with Salsa

Quesadillas are a favourite of mine for a relaxed summer dinner, cold beer in hand.

These are surprisingly filling, and are great to serve when entertaining – they look irresistible when piled up on a board with a garnish of coriander, chilli, Greek yoghurt and salsa.

Kids love quesadillas as well with all that gooey melted cheese. I’m sure they would go down well at a birthday party! Just be sure to omit the chilli, unless your kids are particularly adventurous eaters!

The salsa is a real winner, and would go well with a range of Mexican food such as a dip for corn chips, or with meat in a taco.



Print Recipe


  • olive oil 1 tablespoon
  • onion 1, finely diced
  • garlic 2 cloves, chopped
  • smoked paprika 1 teaspoon
  • ground cumin 1 teaspoon
  • tomato paste 1 tablespoon
  • canned corn kernels 1 cup, drained
  • refried beans 1 x 400g can (preferably flavoured with chipotle)
  • pickled jalapeños 2 tablespoons, chopped (optional)
  • baby rocket or spinach leaves 4 handfuls
  • tortilla wraps 6, large, soft
  • grated cheese 1 ½ cups (e.g. mozzarella, Edam, Colby)


  • tomatoes 3-4, diced
  • small red onion ½, finely diced
  • firm ripe avocado 1, diced
  • pickled jalapeños 1-2 tablespoons, chopped (optional)
  • fresh coriander ½ cup, chopped
  • limes juice of 2
  • drizzle of extra-virgin olive oil

To serve

  • Thick natural Greek yoghurt or sour cream


  1. Heat olive oil in a fry pan on medium heat. Cook onion until soft, 3-4 minutes. Add garlic, paprika and cumin and continue cooking for a further 1 minute. Add tomato paste and cook for a further 1 minute. Take off the heat and mix in corn, refried beans and jalapeños is using.


  1. Lay a tortilla wrap on a clean dry surface. Spread about 1 cup of the bean mixture on top, then scatter over some rocket/baby spinach leaves and sprinkle over about ½ cup cheese. Top with another tortilla and press down gently, but firmly. Repeat for remaining tortillas and filling.


  1. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on low to medium heat. Cook quesadillas, one by one, for 2-3 minutes each side, until golden brown and cheese has melted.


  1. Combine all salsa ingredients together and season to taste with salt and pepper.


To serve, cut each quesadilla into four and pile onto a large plate or wooden board. Serve with salsa and Greek yoghurt/sour cream on the side.

Tip: if you can’t get jalapeños, just use a large red chilli instead

Nutritional Information Per Serving
63.2 g
8.9 g
Total Fat
58.7 g
36.5 g