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Mexican tends to be a reliable cuisine for veg-friendly recipes, and the quesadilla is a classic. Have one for an entree or a couple for dinner — simple, adaptable, and oh so satisfying!

You will need

Serves 4

  • 1 tablespoon extra virgin olive oil
  • 1/2 red onion, finely chopped
  • 2 cloves garlic, crushed
  • 400 g tin kidney beans, rinsed and drained
  • 1 teaspoon cumin
  • 1/2 teaspoon chilli paste (consider omitting if cooking for kids)
  • 1/4 teaspoon salt
  • 2 tablespoons coriander, finely chopped
  • 1 teaspoon lime juice
  • 1/4 cup water
  • 8 mini corn tortillas
  • Lime wedges, to serve


  • 1 corn cob
  • 1 avocado, diced
  • 10 cherry tomatoes, halved
  • 1/4 red onion, finely chopped
  • 1/4 cup coriander leaves, roughly chopped

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15 mins to prep

10 mins to cook

  1. Step 1

    Heat oil in a large frying pan over medium heat. Add onion and garlic and cook for 3-4 minutes or until soft.

  2. Step 2

    Add beans, cumin, chilli paste and salt. Fry for 2-3 minutes, then remove from heat.

  3. Step 3

    Stir through coriander, lime juice and water and mash mixture well using a fork or potato masher.

  4. Step 4

    Spread mixture over 4 tortillas and cover them with remaining 4 tortillas.

  5. Step 5

    Fry each quesadilla for 1-2 minutes on each side or until browned.

  6. Step 6

    To make salsa, slice kernels off corn cob and place in a microwave safe bowl. Cover and microwave on high for 2 minutes or until cooked. Allow to cool, then gently mix through avocado, cherry tomatoes, onion and coriander.

  7. Step 7

    Top each quesadilla with salsa and serve with lime wedges.

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