Refried bean and corn quesadillas with salsa

Tamara West

These are surprisingly filling. If you like a chilli kick, add some chipotle or jalapeños into the bean mixture. Great with a cold beer.

Quesadillas

1 Tbsp	Olive oil
1	Onion, finely diced
1 tsp	Smoked paprika
2	Garlic cloves, chopped
1 tsp	Ground cumin
1 Tbsp	Tomato paste
1 cup	Corn kernels, canned, drained
400 g	Beans, refried, canned, preferably flavoured with chipotle
2 Tbsp	Pickled jalapeno chillies, chopped, optional
4 handfuls	Baby rocket, or baby spinach leaves
6	Tortilla wraps, soft
1 ½ cups	Grated cheese, e.g. mozzarella, edam, colby

Salsa

½	Red onions, small, finely diced
3	Tomatoes, or 4, diced (Main)
1	Avocado, diced
½ cup	Coriander, chopped
1 Tbsp	Pickled jalapeno chillies, or 2 tbsp, chopped, optional
2	Limes, juiced
1 splash	Extra virgin olive oil
1 pot	Thick greek yoghurt, natural, or sour cream

Directions

1. Heat olive oil in a frying pan on medium heat.
2. Cook onion until soft, 3-4 minutes.
3. Add garlic, paprika and cumin and continue cooking for a further 1 minute.
4. Add tomato paste and cook for a further 1 minute.
5. Take off the heat and mix in corn, refried beans and jalapenos if using.
6. Lay a tortilla wrap on a clean dry surface.
7. Spread about 1 cup of the bean mixture on top, then scatter over some rocket/baby spinach leaves and sprinkle over about ½ cup cheese.
8. Top with another tortilla and press down gently, but firmly.
9. Repeat for remaining tortillas and filling.
10. Heat a drizzle of oil in a large frying pan (preferably non-stick) on low to medium heat.
11. Cook quesadillas, one by one, for 2-3 minutes each side, until golden brown and cheese has melted.
12. Combine all salsa ingredients together and season to taste with salt and pepper.
13. To serve, cut each quesadillas into four and pile on to a large plate or wooden board.
14. Serve with salsa and some Greek yoghurt/sour cream on the side.