Mexican Bean Quesadillas


  • 2 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • 1/2 tsp paprika
  • 2 tsp dried oregano
  • 1 red capsicum
  • 1/2 cup corn kernels
  • 1 can mixed beans
  • 6 flour tortilla wraps
  • 1 cup shredded cheese
  • 1 jar salsa


  • Prep Ingredients: Mince the garlic clove. Dice the onion and capsicum. Rinse and drain the can of mixed beans
  • In a frying pan, heat oil on medium heat.
  • Add onion, garlic and spices then cook until onion turns translucent, around 3 mins.
  • Add the capsicum and cook for 5 mins until tender.
  • Add the beans and corn kernels to the pan and cook everything for another 5 mins, then empty mixture into a bowl.
  • In the same frying pan heat 1 tsp of oil on medium heat and place one tortilla on the pan.
  • Add a sprinkle of shredded cheese to one half the tortilla and around ½ cup of the bean mix on top of the cheese.
  • After about 2 mins of cooking, fold the tortilla in half and press down, making sure the cheese is melted and the tortilla is browned on each side, then remove from heat.
  • Repeat with the other 5 tortillas.
  • Cut quesadillas in half and serve with choice of jarred salsa

Dairy-Free Adaptation: Swap cheese for a dairy-free cheese

Vegan Adaptation: Swap cheese for vegan-friendly cheese or omit altogether