• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. • Slice corn kernels off the cob. • Drain and rinse red kidney beans. • Place kidney beans in a bowl and roughly mash with a fork. • Finely chop red onion. • In a medium bowl, combine the vinegar, half the onion and a good pinch of sugar and salt. Add just enough water to cover the onion, then set aside.

• Heat a large frying pan over high heat. Cook corn, until lightly charred, 3-4 minutes. • Reduce heat to medium-high, then add a drizzle of olive oil, garlic, red kidney beans and remaining onion. Cook until softened, 2-3 minutes. • SPICY! You may find the spice blend hot! Add less if you’re sensitive to heat. Add a drizzle more olive oil (if needed), tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Add the water and stir to combine. Simmer until thickened, 1-2 minutes. Season with salt and pepper.

• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through. Arrange on a lined oven tray. • Divide bean mixture among the tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese. • Fold the other half of each tortilla over to close and press down gently with a spatula. Brush with a drizzle of olive oil (or spray with olive oil).

• Bake quesadillas until the cheese is melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas. TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

• While the quesadillas are baking, finely chop cucumber and tomato. • Drain pickled onion, then top with cucumber, tomato and a drizzle of olive oil. Season to taste, toss to coat and set aside. • SPICY! The chipotle sauce is mild, but use less if you’re sensitive to heat! In a small bowl, combine mild chipotle sauce and light sour cream.

• Divide cheesy kidney bean quesadillas between plates. • Serve with chipotle sour cream and salsa. Enjoy!