• Margaret Pahos

Vegetarian Quesadillas


What is not to love about a perfect melted cheese filled Quesadilla? From the first bite till the last you will be in bliss.

I came up with this mixture during our ‘stay at home and self-quarantine’ stage when I had bought far too many cans of beans and corn… LOL !!! And I’m glad I did or I wouldn’t have experimented with the combinations. I mean how good is it to be able to pull together a meal with cheese, wraps (or tortilla wraps) and a handful of pantry ingredients. It’s the easiest and most fulfilling meal!

I just adore quesadillas for this reason. They have the ability to transform leftovers into something that every family member loves and as my son says “it’s like a folded pizza!” ha!

Some suggestions:


1. Experiment. If you’d like to add some leftover cooked chicken as well, then go ahead. That’s the fun part of making your own quesadillas. You can create fillings to suit your own preferences. My recipe is just a guide.

2. Do not add oil to the pan when cooking them. It will make them too oily.

3. Use a plate to hold down the fold. Check out the photo showing this.

4. When it’s time to flip them, slide a spatula under the open side and flip so that the ingredients don’t fall out.

5. Let the quesadilla cool for a couple of minutes before diving in. You don't want to burn yourself with that melted cheese!


And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can save. Can’t wait to hear from you. Enjoy x



4 large wraps or tortilla wraps (I used Old Time Bakery Multigrain Wraps)

1 onion, diced

300g black beans or red kidney beans, drained and rinsed

300g corn, drained and rinsed

2 tbs tomato paste

2 cups grated cheese, tasty, cheddar, mozzarella or combination

2 tbs extra virgin olive oil


Quesadillas Spice Mix:

1 tsp dried oregano

½ tsp cumin

½ tsp paprika

½ tsp cayenne pepper

½ tsp sea salt

½ tsp pepper


1. Make the bean filling: Heat the oil in a pan and add the onion, beans and corn. Cook for 3 minutes. Then add the tomato paste, followed by the spice mix and combine well. Cook for a further 2 minutes. Take off the heat and set aside.


2. Place wraps on a bench and add on one half some of the cheese, ¼ of the bean filling and then top with a little more cheese (the double cheese is added to ensure the bean filling stays together acting like a ‘glue’). Next fold over the other half and place into a large frying pan (do not add any oil) and press down. Place a small dinner plate over the top to hold it in place whilst you make the second quesadilla to add to the same pan.


3. Once both quesadillas are in the frying pan keep the small plate on top to hold them down and cover with a lid. Over a high heat cook for 2-3 minutes before flipping over to cook for a further 3 minutes.


4. Place onto chopping board, allow to cool for a minute before cutting in half and serve immediately. Repeat with the other two remaining wraps. Enjoy.



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