Spinach and Refried Bean Quesadillas with Mexican Salad

Spinach and Refried Bean Quesadillas with Mexican Salad

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Classic (3 Nights For 4) on Sunday, November 1, 2015.
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Tortilla wraps stuffed with refried beans, tasty cheese and baby spinach, and grilled to perfection.

Ingredients

Spinach and refried bean quesadillas

  • 1 tablespoon olive oil
  • 1 brown onion, finely diced
  • 2–3 teaspoon Mexican spice mix
  • 2 gloves garlic, finely chopped
  • ¼ cup vegetable stock
  • 1 can refried beans with chipotle
  • 2–3 tablespoons tomato paste
  • 1½ cups grated tasty cheese
  • 6 tortilla wraps
  • ½ bag baby spinach leaves

Mexican salad

  • 2 tomatoes, diced
  • 1 carrot, peeled and grated or cut into thin matchsticks
  • 1 can corn kernels
  • ¼ cup chopped coriander
  • Juice of 1 lemon

To serve

  • 125 g sour cream
  • 1 avocado, peeled and sliced

Steps

  1. sandwich press (if using). Preheat an oven tray to 100°C (if using to keep quesadillas warm).
  2. Heat olive oil in a large fry-pan on medium heat. Cook onion until soft, 3–4 minutes. Add Mexican spice mix and garlic and cook a further 1 minute. Stir in stock, refried beans (remove chilli from inside if you don’t want it too spicy) and tomato paste and 1 cup of the cheese. Stir and heat through for about 2 minutes. Season to taste with salt, pepper and a pinch of sugar.
  3. Lay three tortilla wraps on a clean, dry, surface and evenly spread with about a cup of the bean mixture. Sprinkle over a small handful of spinach leaves, and a little cheese. Top with another tortilla wrap and press down firmly.
  4. Use your sandwich press to cook quesadillas individually until cheese has melted and outsides are crispy. Alternatively heat a drizzle of oil in a large, non-stick, fry-pan on low to medium heat and cook quesadillas for 2–3 minutes on one side, placing a heavy pot on top to help quesadilla cook evenly. Use a large spatula to flip quesadilla over, and cook other side for a further 2–3 minutes, until cheese has melted. Set aside (in oven, to keep warm, if desired) and repeat for remaining quesadillas.
  5. Mix all Mexican salad ingredients together in a medium bowl and season to taste with salt and pepper.
  6. cut each quesadilla into 4–6 pieces and pile onto a large plate. Serve in the middle of the table with Mexican salad, sour cream and sliced avocado for everyone to help themselves.