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Refried Bean & Corn Quesadillas

Refried Bean & Corn Quesadillas

4.5rating out of 5

(3354 reviews from our customers)

Prep Time

40 min



These yummy quesadillas are packed with homemade smoky refried beans made with fresh lime juice for extra zing, sweetcorn, spring onion and plenty of cheddar. You'll serve them with a baby leaf salad to the side and an irresistible chipotle mayo for dipping. Absolutely delish – just don’t forget the napkins!

Prep Time

40 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1/2 can of sweetcorn (170g)
1 lime
2 garlic cloves
1 spring onion
6 white tortilla wraps †
80g mature cheddar †
50g baby leaf salad
1 tsp smoked paprika
1 tsp ground cumin
1 can of kidney beans
2 mayonnaise sachets (30ml) †
1 chipotle paste sachet (20g)
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of sweetcorn (340g)
  • 1 lime
  • 1 garlic clove
  • 1 spring onion
  • 6 white tortilla wraps<span class="strong">†</span>
  • 40g cheddar cheese<span class="strong">†</span>
  • 50g baby leaf salad
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 can of red kidney beans (400g)
  • 1 mayonnaise sachet (15ml)<span class="strong">†</span>
  • 1 chipotle paste sachet (20g)
Typical Values per 100g per serving
Energy 739 kJ
176 kcal
3643 kJ
866 kcal
of which saturates
7.1 g
2.4 g
34.8 g
11.6 g
of which sugars
19.8 g
2.3 g
97.8 g
11.2 g
Fibre 4 g 19.7 g
Protein 6.6 g 32.8 g
Salt 0.6 g 2.98 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of sweetcorn (340g)
sweetcorn kernels, water
1 lime
1 garlic clove
1 spring onion
spring onion
6 white tortilla wraps
wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), water, humectant (glycerol), sustainable palm oil, sugar, raising agents (disodium diphosphate, sodium bicarbonate), acidity regulator (citric acid), emulsifier (mono and di-glycerides of fatty acids), preservatives: (potassium sorbate, calcium propionate), salt, flavouring, flour treatment agent (l-cysteine hydrochloride)
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
50g baby leaf salad
mixed salad
1 tsp smoked paprika
ground smoked paprika
1 tsp ground cumin
ground cumin
1 can of red kidney beans (400g)
red kidney beans , water, salt, calcium chloride
1 mayonnaise sachet (15ml)
rapeseed oil (78%), water, free range pasteurised egg and egg yolk (89%), spirit vinegar, sugar, salt, lemon juice, antioxidant: calcium disodium edta, flavouring, paprika extract
1 chipotle paste sachet (20g)
smoked red jalapeno chilli puree (22%), water, white wine vinegar, rapeseed oil, smoked white onion puree, tomato paste, sugar, smoked garlic puree, salt, ground smoked paprika, ground coriander, stabiliser: xanthan gum, preservative: potassium sorbate
  • Allergens highlighted by † (gluten, milk, egg)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Refried Bean & Corn Quesadillas

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Peel and finely chop (or grate) the garlic

Drain and rinse the kidney beans

2 Refried Bean & Corn Quesadillas

Heat a pot with a drizzle of olive oil over a medium heat

Once hot, add the garlic and cook for 1 min

Add the smoked paprika and ground cumin and cook for 30 sec more

Add the kidney beans with 100ml [150ml] cold water and bring to the boil

Cook for 4-5 min or until the beans are beginning to soften

3 Refried Bean & Corn Quesadillas

Meanwhile, trim and finely slice the spring onion[s] and add them to a large mixing bowl

Drain the sweetcorn and add half [all] of it to the bowl

Grate the mature cheddar into the bowl, season with a generous pinch of salt and pepper and mix thoroughly – this is your sweetcorn mixture

4 Refried Bean & Corn Quesadillas

Cut the lime[s] in half

Once the kidney beans are beginning to break down, season with a generous pinch of salt and squeeze in the juice of 1/2 [1] lime

Remove the beans from the heat and mash into a semi-smooth paste – these are your refried beans

5 Refried Bean & Corn Quesadillas

Divide the refried beans between 3 [6] of the tortilla wraps and spread them evenly over the tortillas with the back of a spoon

Top the refried beans with the sweetcorn mixture, pressing the mixture into the beans firmly with your hands

Top with the remaining tortillas and sandwich the filling in by pressing down firmly again – these are your quesadillas

6 Refried Bean & Corn Quesadillas

Heat a large, wide-based pan, (preferably non-stick) over a medium-high heat

Once hot, add one quesadilla and cook for 2 min

Carefully flip the quesadilla and cook for 2 min or until the cheese has melted

Once melted, add the quesadilla to a baking tray and keep warm in the oven

Repeat until the last quesadilla is cooked, then remove the others from the oven


7 Refried Bean & Corn Quesadillas

Meanwhile, combine the juice of the remaining lime with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your salad dressing

Combine the chipotle paste and mayonnaise with 1 tbsp [2 tbsp] olive oil – this is your chipotle mayo


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Slice the quesadillas into quarters

Wash, then dress the baby leaf salad with the dressing

Serve the quesadillas with the salad to the side and the chipotle mayo for dipping


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