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.
- 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
- Thick natural Greek yoghurt or sour cream
- 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.
- 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.
- 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.
- 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