Bean Spinach And Corn Quesadilla Recipe

A delicious Mexican speciality

Anupama Nagaraja
Bean Spinach And Corn Quesadilla Recipe
57 ratings.

The Bean Spinach And Corn Quesadilla Recipe makes a quick satisfying, protein and fiber rich meal that you can get ready within 30 minutes. And that's Tex-Mex for you! Call in the beans, the tortillas and the rest. Make your meal planning simple. I had a can of red kidney beans in spicy sauce, ready to go or you can make your own refried beans and use it in this Quesadilla. Spinach and sweet corn being so quick to cook, the decision was made. 

Serve the Bean Spinach And Corn Quesadilla along with Spicy Mexican Salsa, sour cream or just as is for a weeknight dinner, a lunch box or even for parties.

Other recipes that you can try are:

  1. Vegetarian Mexican Quesadilla Recipe
  2. Chipotle Roasted Mushroom Vegetarian Quesadilla Recipe
  3. Corn & Soy Quesadillas with Spicy Mexican Salsa

Cuisine: Mexican
Course: Dinner
Diet: Vegetarian
Prep in

15 M

Cooks in

35 M

Total in

50 M


3 Servings


  • 3 Whole Wheat Flour Tortilla
  • 1/2 Refried beans , recipe
  • 1-1/2 cups Spinach , roughly chopped
  • 3/4 cup Sweet corn
  • 1/2 cup Yellow Bell Pepper (Capsicum)
  • 3/4 cup Cheddar cheese
  • 1 teaspoon Red chilli powder , or paprika
  • 1/2 teaspoon Cumin (Jeera) powder
  • 1/2 teaspoon Mixed Herbs (Dried)
  • 2 tablespoons Coriander (Dhania) Leaves , finely chopped
  • Salt , to taste
  • Butter (unsalted) , or oil to cook the filling¬†

How to make Bean Spinach And Corn Quesadilla Recipe

  1. To begin making the Bean Spinach And Corn Quesadilla Recipe, first get all your ingredients ready. You can used a canned red beans or click here to see the recipe of how to make refried beans at home. Keep this aside.

  2. In a pan, heat the oil, add chopped yellow pepper, stir and cook for a minute at medium heat until soft and tender. 

  3. Once the peppers are cooked, add the spinach and corn and cook until the spinach wilts. Add the refried beans mixture and stir well to combine it into this mixture. 

  4. Finally add the paprika, oregano/mixed herbs, mix well, adding salt to taste. Check the salt and spice levels and adjust to suit your taste. Turn off the heat and stir in the chopped coriander leaves.

  5. The filling is now ready for the Bean & Spinach Quesadilla.

  6. Our next step is to grill the Quesadillas. Preheat a cast iron skillet while we fill and prepare the quesadillas.

  7. Spread butter or low-fat spray on one side of the large tortilla. With heat on medium, place the buttered side down on the skillet.

  8. Spoon over some refried bean and spinach filling over one-half of the tortilla, leaving about 1/2 an inch space from the edge. Sprinkle some grated cheese over this filling.

  9. Fold over the empty half of the tortilla, covering the filling, making a semi-circular quesadilla.

  10. Heat this side until the bottom-surface develops deep golden-brown spots and the cheese melts. This would take about 2 to three minutes. Press down the Quesadilla so the cheese melts.

  11. Once the bottom has turned golden and crisp, flip the Quesadilla over carefully and allow the other side to brown up. Once done, transfer to the serving plate.

  12. Using a pizza cutter or a knife, cut to form triangular portions of the quesadilla.

  13. Serve the Bean Spinach And Corn Quesadilla along with Spicy Mexican Salsa, sour cream or just as is for a weeknight dinner, a lunch box or even for parties.

Anupama Nagaraja

View Anupama Nagaraja's Recipes

Anupama Nagaraja on the web

Last Modified On Friday, 07 April 2017 16:54
Install App