Leftover Recipe – Red Bean and Corn Quesadillas


  • 2 cup red beans, drained
  • 2 cup frozen corn(thawed)
  • 1 cup sliced black olives
  • 8-10 flour tortillas or roti
  • 2 cups grades cheese (Cheddar + Mozzarella)
  • Garnish with optional items like: salsa, sour cream etc.


  1. In a large bowl add cooked red beans, corn, and sliced olives. Stir until combined.
  2. Place one flour tortilla on a gas grill / pan over medium heat.
  3. On half of the tortilla/ roti add a bit of shredded cheese. When the cheese melts, this is what helps the tortilla stay sealed.
  4. Add a couple of spoonfuls of the bean mixture on top of the cheese.
  5. Add a bit more shredded cheese on top of the bean mixture. (Notice, you are only using one half of the tortilla for your cheese and bean mixture.)
  6. Fold the top of the tortilla over and press down with a spatula. As the cheese melts it will secure the tortilla closed.
  7. Cook on each side for about 3-5 minutes until the tortilla is lightly brown. (During the cooking process you are heating up the filling.)
  8. Once both sides are brown remove the quesadilla from the griddle and cut it in half.
  9. Serve hot with salsa and sour cream.


Most of the time when I make these quesadillas I am using leftover beans from my previous dinner. These quesadillas come together very quickly and this is another awesome 30 minute meal that is perfect for a busy school day. You can also go non-vegetarian and add leftover meat or chicken to it. ENJOY the easy, quick & tasty recipe !

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