Go Back
–+ servings
Corn & refried bean quesadillas with pico de gallo & sour cream Family-Friendly Meal Planning Subscription Weekly Shoppable Dinner Recipes Easy Meal Plans with Shopping Lists

Corn & refried bean quesadillas with pico de gallo & sour cream

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings 4 people
Appliance/Function:

Ingredients

Bean mixture

  • 1 Brown onion
  • 2 cloves Garlic
  • 2 tsps Olive oil
  • 2 tsp Mexican seasoning
  • 1 tbsp Tomato paste
  • 1 cup Corn
  • 400 grams Refried beans

Quesadillas

  • 60 grams Baby spinach
  • 50 grams Cheese
  • 8 Tortillas
  • 2 tsps Olive oil

Pico de gallo

  • 2 Tomato
  • 1 Red onion
  • 1 Avocado
  • 2 tbsps Jalapeño pepper optional
  • 1 bunch Coriander
  • 1 Lime

To serve

  • 125 grams Sour cream lite

Instructions

Prep bean mixture

  • Peel and finely dice the brown onion. Peel and mince the garlic. Heat the first measure of oil in a large frypan on medium heat. Cook the onion until soft, 3-4 mins. Add garlic and Mexican seasoning and continue cooking for a further 1 min. Then add the tomato paste and cook for a further 1 min. Remove from heat and mix in the corn and refried beans.

Prep quesadillas

  • Roughly chop spinach leaves. Grate cheese. Lay half of the tortilla wraps on a clean dry surface. Spread the bean mixture evenly on top of each tortilla. Then scatter over some baby spinach and sprinkle over about ½ of the cheese. Top with another tortilla and press down gently, but firmly. Repeat for remaining tortillas and filling.

Cook quesadillas

  • Heat the second measure of oil in a large frypan on low-medium heat. Cook quesadillas, one by one, for 2 to 3 mins on each side, until golden brown and the cheese has melted.

Prep pico de gallo

  • Add all Pico de gallo ingredients to a medium-sized bowl as you go. Dice tomatoes. Peel and finely dice red onion. Dice the avocado. Chop jalapeños (if using). Roughly chop the coriander, discarding the stems. Juice the lime. Season with salt and pepper and toss to combine.

To serve

  • Cut each quesadilla into four and pile onto a large plate or wooden board. Serve with pico de gallo and sour cream on the side.

Nutrition

Calories: 544kcal | Carbohydrates: 66g | Protein: 17g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 1256mg | Potassium: 830mg | Fiber: 13g | Sugar: 12g | Calcium: 299mg | Iron: 4mg