• 1 x 420g tin Batchelors mixed beans, drained and rinsed
  • 1 small tin of sweetcorn, drained & rinsed
  • 125g grated cheddar cheese
  • 6 scallions, sliced
  • 1-2 red chilies, deseeded & finely chopped
  • Handful coriander leaves, chopped
  • Salt & freshly ground black pepper
  • 8 flour tortillas
  • 2 tablespoons olive oil

For the tomato salsa:

  • 500g tomatoes, finely diced
  • 1 small red onion, diced
  • Handful coriander leaves
  • 1 green chili, finely chopped
  • Juice of 1 lime
  • 1 teaspoon caster sugar
  • Sea salt & freshly ground black pepper


  1. For the Quesadillas put the beans, sweetcorn, cheese, scallions, red chili and coriander leaves into a bowl and stir gently to combine. Season with salt and pepper.
  2. To make the salsa put all the ingredients into a bowl and mix well. Season to taste.
  3. Divide the Quesadilla mixture between 8 tortillas, spooning it onto one side, then fold each tortilla in half.
  4. Heat the oil in a large frying pan over a medium heat. Add two folded quesadillas at a time and cook for two to three minutes on each side until browned.
  5. Serve with the salsa on top.
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