Servings: 4



  1. Step 1

    Drain red kidney beans and black beans and place into bowl to combine. Roughly mash with the back of a fork or with a stick blender. Add corn.

  2. Step 2

    In a frypan, saute the red onion until fragrant and slightly translucent.

  3. Step 3

    Add bean mix and taco spice mix to the frypan. Stir until everything is evenly combined and coated with the seasoning. Remove from heat.

  4. Step 4

    Clean the pan (or get a new one, if you don’t mind a few dishes). Spray generously with olive oil spray.

  5. Step 5

    Place one tortilla into the pan and top with approximately 1 cup of bean mix. Spread across the tortilla and sprinkle with ½ cup cheese.

  6. Step 6

    Place another tortilla on top and cook over a medium head on each side until brown and crispy, and the cheese has melted.

  7. Step 7

    Remove from heat and cut into quarters. Serve with mashed avocade and/or sour cream, if desired.


  1. Tip 1

    The taco spice mix is easy to make using equal parts of garlic powder, onion powder, dried oregano, cumin and paprika. You can also add chilli powder for a bit of heat.

  2. Tip 2

    Quesadillas are also delicious served with a fresh salad of leafy greens.