Recipe Red Bean Quesadillas with Avo-Corn Salsa
Healthy choice
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Easy peasy
Comfort food
Entertaining
Lazy dinners
Main meals
Snacks
Mexican tends to be a reliable cuisine for veg-friendly recipes, and the quesadilla is a classic. Have one for an entree or a couple for dinner — simple, adaptable, and oh so satisfying!
You will need
Serves 4
- 1 tablespoon extra virgin olive oil
- 1/2 red onion, finely chopped
- 2 cloves garlic, crushed
- 400 g tin kidney beans, rinsed and drained
- 1 teaspoon cumin
- 1/2 teaspoon chilli paste (consider omitting if cooking for kids)
- 1/4 teaspoon salt
- 2 tablespoons coriander, finely chopped
- 1 teaspoon lime juice
- 1/4 cup water
- 8 mini corn tortillas
- Lime wedges, to serve
Salsa
- 1 corn cob
- 1 avocado, diced
- 10 cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/4 cup coriander leaves, roughly chopped
Directions
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Step 1
Heat oil in a large frying pan over medium heat. Add onion and garlic and cook for 3-4 minutes or until soft.
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Step 2
Add beans, cumin, chilli paste and salt. Fry for 2-3 minutes, then remove from heat.
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Step 3
Stir through coriander, lime juice and water and mash mixture well using a fork or potato masher.
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Step 4
Spread mixture over 4 tortillas and cover them with remaining 4 tortillas.
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Step 5
Fry each quesadilla for 1-2 minutes on each side or until browned.
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Step 6
To make salsa, slice kernels off corn cob and place in a microwave safe bowl. Cover and microwave on high for 2 minutes or until cooked. Allow to cool, then gently mix through avocado, cherry tomatoes, onion and coriander.
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Step 7
Top each quesadilla with salsa and serve with lime wedges.
