• 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.
• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Reduce heat to medium-high, then add a drizzle of olive oil and garlic, red kidney beans and remaining onion. Cook until softened, 2-3 minutes. 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 flourtortillas on a microwave-safe plate in 10 second bursts until warmed through. Arrange on a lined oven tray.
• Divide the 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 spray).

• 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 the cucumber, tomato and a drizzle of olive oil. Season, 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 the mild chipotle sauce and light sour cream.

• Divide the quesadillas between plates.
• Serve with chipotle sour cream and salsa. Enjoy!