Get 3 months FREE*
Start today
Photo of Cheese quesadillas with bean and corn salad by WW

Cheese quesadillas with bean and corn salad

10 - 14
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
A great quick and easy lunchtime meal to keep you feeling satisfied.


Canned red kidney beans, rinsed, drained

260 g, (1 x 400g can)

Canned corn kernels in brine, rinsed, drained

310 g, rinsed


1 small, chopped


2 medium, chopped

Green shallot(s)

2 individual, thinly sliced

Fresh coriander

cup(s), coarsely chopped

Olive oil

1 tbs

Lime juice

2 tbs

Multigrain tortilla

192 g, (4x48g)

Light cheddar cheese

120 g, (25% reduced fat)


  1. Place beans, corn, avocado, tomatoes, shallots, coriander, oil and juice in a medium bowl. Season with salt and freshly ground black pepper. Toss to combine.
  2. Place tortillas on a flat surface. Sprinkle cheese over half of each tortilla. Fold over to enclose the filling.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat (see note). Cook tortillas, 2 at a time, for 2 minutes each side or until golden and cheese has melted. Repeat with remaining tortillas. Cut into wedges and serve with bean and corn salad.


You could also cook these in a preheated sandwich press for 2–3 minutes.