Red Bean Quesadillas with Avo-Corn Salsa

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!

Preparation time Prep: 15 mins
cook 10 mins
Skill level Easy Peasy

You will need:

  • 1 tablespoon extra virgin olive oil
  • ½ red onion, finely chopped
  • 2 cloves garlic, crushed
  • 400 g tin kidney beans, rinsed and drained
  • 1 teaspoon cumin
  • ½ teaspoon chilli paste (consider omitting if cooking for kids)
  • ¼ teaspoon salt
  • 2 tablespoons coriander, finely chopped
  • 1 teaspoon lime juice
  • ¼ cup water
  • 8 mini corn tortillas
  • Lime wedges, to serve
  • 1 corn cob
  • 1 avocado, diced
  • 10 cherry tomatoes, halved
  • ¼ red onion, finely chopped
  • ¼ cup coriander leaves, roughly chopped
Photography: Chris Middleton


  • 1Heat oil in a large frying pan over medium heat. Add onion and garlic and cook for 3-4 minutes or until soft.
  • 2Add beans, cumin, chilli paste and salt. Fry for 2-3 minutes, then remove from heat.
  • 3Stir through coriander, lime juice and water and mash mixture well using a fork or potato masher.
  • 4Spread mixture over 4 tortillas and cover them with remaining 4 tortillas.
  • 5Fry each quesadilla for 1-2 minutes on each side or until browned.
  • 6To 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.
  • 7Top each quesadilla with salsa and serve with lime wedges.
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