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Cheesy corn & refried bean quesadillas with sour cream and tomato salsa recipe

Cheesy corn & refried bean quesadillas with sour cream & tomato salsa

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1-2 Oven trays
  • Baking paper
  • 1 Large frypan
  • 1 Medium bowl

Ingredients

Veggies

  • 1 brown onion
  • 2 cloves garlic
  • 1 capsicum
  • 1 tbsp olive oil
  • 1 cup frozen corn
  • 2 tbsp Mexican seasoning
  • 400 g refried beans

Quesadillas

  • 8 tortillas or gluten-free tortillas
  • 100 g cheese
  • oil spray

Salsa

  • 2 tomato
  • 1 cucumber
  • 1 cup baby spinach
  • 1 tbsp apple cider vinegar
  • ½ cup sour cream
  • 1 pinch chilli flakes optional

Instructions

Before you start

  • Preheat oven to 180 °C or 200 °C fan bake. Line 1-2 oven trays with baking paper.

Cook veggies

  • Peel and finely slice 1 brown onion. Peel and mince 2 cloves garlic . Finely dice 1 capsicum. Heat 1 tbsp olive oil in a large frypan on high heat. Cook the onion and garlic for 1-2 minutes, until softened. Then add the capsicum and 1 cup frozen corn and cook, stirring for 3-4 minutes. Sprinkle over 2 tbsp Mexican seasoning and add 400 g refried beans. Cook 1-2 minutes until heated through and well combined.

Make quesadillas

  • Lay half of the tortillas out on the prepared oven trays. Divide and evenly spread the veggie mixture over the tortillas. Grate 100 g cheese over the top of the veggie mixture and season with salt and pepper. Lay the remaining tortillas over top and press down firmly with a wide spatula or clean hands. Spray the tortillas lightly with oil spray.

Bake tortillas

  • Bake the tortillas in the oven for 10-15 minutes, or until golden and the cheese is melted. Switch the oven trays over halfway (if using more than one) for even cooking. Once cooked, remove from oven and slice into quarters.

Make salsa

  • Meanwhile, dice 2 tomato and 1 cucumber. Roughly chop 1 cup baby spinach. Roughly chop the coriander, discarding the stems. Add the tomato, cucumber, spinach and coriander to a bowl with 1 tbsp apple cider vinegar. Season with salt and pepper, add a pinch of chilli flakes (if using) and toss to combine. Put ½ cup sour cream in a small bowl.

To serve

  • Divide the cheesy corn and refried bean quesadillas between plates with the sour cream for dipping. Serve with the tomato salsa on the side.

Nutrition

Calories: 520kcal | Carbohydrates: 61g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 1199mg | Potassium: 713mg | Fiber: 10g | Sugar: 11g | Calcium: 361mg | Iron: 5mg