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#TexMex: Brighten up Brunch with Bean Spinach and Corn Quesadillas

This Tex-Mex meal is quick and satisfying, protein and fibre rich with a preparation time of just half an hour.

Call in the beans, the tortillas and the rest.

Make your meal planning simple.  Be it for a weekend brunch or a lunch box decision, a delayed home lunch with hungry, growling tummies, Tex-Mex will do the trick.

I had a can of red kidney beans in spicy sauce, ready to go.  Spinach and sweet corn being so quick to cook, the decision was made.  Whenever I buy flour tortillas, I freeze them on the day of purchase and use within a month (as suggested on the pack).  So those were ready too. 

But, of course, you can use pre-soaked and cooked red kidney beans with spices for a healthier twist and also make your own tortillas too.

This was our weekend brunch.

Can’t beat quesadillas with the crunchy outside and the gooey delicious inside for a quick satisfying lunch/brunch.


3 large whole wheat tortillas
1/2 can of red kidney beans in spicy sauce (you can use plain ones too)
1 & 1/2 cups roughly chopped spinach
3/4 cup of sweet corn
1/2 cup of yellow pepper
3/4 cup low-fat mild cheddar cheese or as needed
1 teaspoon of paprika (use as per tolerance)
1/2 teaspoon of mixed herbs.   Alternately you can use just oregano.
2 tablespoons of fresh coriander finely chopped
Salt to taste
1 teaspoon of butter or oil to cook the filling
3 teaspoons of butter to spread over the tortillas.  Alternately, low-fat spray can be used.


In a pan, heat the oil, add chopped yellow pepper, stir and cook for a minute.
Then add the red kidney beans in spicy sauce, cook for another minute.  While it’s cooking, gently mash some of the beans for added texture.
Now add chopped spinach and sweet corn, mix and cook until the spinach wilts.
Then add paprika, oregano/mixed herbs, mix well, adding salt to taste.
Do not add too much salt since the cheese will contain salt.
Add chopped fresh coriander.  Turn off the heat.  The filling is ready.
Now, heat up a skillet.
Spread butter or low-fat spray on one side of the large tortilla.
On a medium heat, place the buttered side down on the skillet.
Now spoon over some filling covering one-half of the tortilla, leaving about 1/2 an inch space from the edge.
Now sprinkle some grated cheese over this filling.
Fold over the empty half of the tortilla, covering the filling, making a semi-circular quesadilla.
Heat this until the under-surface develops deep golden-brown spots and the cheese melts.
Now, flip this over carefully and allow the other side to brown up.
Once done, transfer to the serving plate.
Using a pizza cutter or a knife, cut to form triangular portions of the quesadilla.
Enjoy with salsa, sour cream or just as is.

Serves 3



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