Refried Bean and Corn Quesadillas with Salsa
Quesadillas are a favourite of mine for a relaxed summer dinner, cold beer in hand.
- 1 tablespoon olive oil
- 1 onion finely diced
- 2 cloves garlic chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- 1 cup canned corn kernels drained
- 400 g can refried beans preferably flavoured with chipotle
- 2 tablespoons pickled jalapeños chopped (optional)
- 4 handfuls baby rocket or spinach leaves
- 6 tortilla wraps large, soft
- 1½ cups grated cheese e.g. mozzarella, Edam, Colby
- 3-4 tomatoes diced
- ½ small red onion finely diced
- 1 firm ripe avocado diced
- 1-2 tablespoons pickled jalapeños chopped (optional)
- ½ cup fresh coriander chopped
- 2 limes juiced
- drizzle of extra-virgin olive oil
- To serve
- 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
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.