Prepare ingredients: Chop spinach and yellow bell pepper. Ensure refried beans are ready.

Sauté yellow pepper in oil over medium heat until tender (about 1 minute).

Add spinach and corn to the pan and cook until spinach wilts.

Incorporate refried beans into the mixture and stir well.

Season with paprika, mixed herbs, and salt to taste. Mix thoroughly and add chopped coriander.

Preheat a cast iron skillet.

Butter one side of a tortilla and place it butter-side down in the skillet.

Spoon the bean and spinach filling onto one half of the tortilla, leaving a 1/2-inch border.

Sprinkle grated cheddar cheese over the filling.

Fold the empty half of the tortilla over the filling to form a semi-circular quesadilla.

Heat until the bottom develops golden-brown spots and the cheese melts (2-3 minutes), pressing down gently.

Flip the quesadilla carefully and cook the other side until browned.

Transfer to a serving plate.

Cut the quesadilla into triangular portions using a pizza cutter or knife.

Serve immediately with Mexican salsa.