Bean, Spinach, and Corn Quesadilla Recipe
Cuisine: Mexican
Course: Dinner
Diet: Vegetarian
Servings: 3
Total Time: 50 minutes (Prep: 15 mins, Cook: 35 mins)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour Tortilla | 3 pieces |
| Refried Beans | 1/2 cup |
| Spinach (roughly chopped) | 1 1/2 cups |
| Sweet Corn | 3/4 cup |
| Yellow Bell Pepper (Capsicum) | 1/2 cup (chopped) |
| Cheddar Cheese (grated) | 3/4 cup |
| Red Chilli Powder or Paprika | 1 tsp |
| Cumin Powder (Jeera) | 1/2 tsp |
| Mixed Dried Herbs | 1/2 tsp |
| Fresh Coriander (Dhania) Leaves | 2 tbsp (finely chopped) |
| Salt | To taste |
| Butter (unsalted) or Oil for cooking | 2 tbsp |
Instructions:
Step 1: Prepare the filling
Start by gathering all the ingredients. You can use canned refried beans or prepare them at home (see recipe link). Set them aside.
In a medium pan, heat oil and add chopped yellow bell pepper. Sauté on medium heat for about 1 minute until the peppers become tender. Add the spinach and sweet corn to the pan. Cook the mixture until the spinach wilts down, about 2-3 minutes. Stir in the refried beans and mix until everything is well combined. Season with red chili powder (or paprika), cumin powder, mixed herbs, and salt to taste. Adjust the seasoning if needed. Turn off the heat and fold in the freshly chopped coriander leaves.
The filling for your quesadilla is now ready!
Step 2: Grill the Quesadillas
Preheat a cast iron skillet or non-stick pan on medium heat.
Spread a thin layer of butter (or oil) on one side of each tortilla. Place the buttered side down on the skillet and cook for 2-3 minutes. Spoon the bean, spinach, and corn mixture onto one half of the tortilla, leaving about 1/2 inch from the edges. Sprinkle some grated cheddar cheese over the filling.
Fold the tortilla in half to cover the filling, forming a semi-circle. Press gently to help the cheese melt. Cook until the bottom is golden brown and crispy, about 2-3 minutes. Flip the quesadilla carefully and cook the other side until golden and crispy.
Once both sides are perfectly crispy and the cheese is melted, transfer the quesadilla to a plate.
Step 3: Serve
Cut the quesadilla into triangular portions using a pizza cutter or a sharp knife. Serve the warm quesadillas with a side of spicy Mexican salsa for dipping. You can also complement this dish with a sweet dessert like Greek Yogurt Chocolate Mousse for a perfect weeknight dinner.
Tips:
- Variations: Feel free to swap out the cheddar cheese for any cheese of your choice, such as mozzarella or a Mexican blend.
- Protein Boost: Add some grilled chicken or black beans to the filling if you’re craving more protein.
- Spice Level: Adjust the amount of chili powder or paprika according to your preferred spice level.
Enjoy this wholesome, flavorful, and easy-to-make vegetarian quesadilla, ideal for a satisfying dinner that doesn’t compromise on taste or nutrition!
