• Slice cucumber into half-moons. Roughly chop capsicum. Halve corn cob.
• Drain and rinse red kidney beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook capsicum, until tender, 4-5 minutes.
• Reduce pan to medium heat, add red kidney beans, Mexican Fiesta spice blend and tomato paste, and cook until fragrant, 1-2 minutes.
• Remove pan from heat, add the water and stir to combine.

• Meanwhile, transfer corn cobs to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes.
• Microwave pita bread on a microwave-safe plate for 1 minute, until warmed through.
• In a large bowl, combine cucumber, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.

• Halve pita bread and fill with bean mixture and Cheddar cheese.
• Toast cheesy Mexican bean and capsicum pita pockets in a sandwich press as desired.
• Divide between plates with corn cobs and cucumber salad. Serve with light sour cream. Enjoy!