• Preheat oven to 220°C/200°C fan-forced. • Drain and rinse black beans. • Drain sweetcorn. • Finely chop brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook black beans, onion and corn, stirring, until tender, 2-3 minutes. Lightly mash black bean mixture with a potato masher or fork. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Stir in the water, enchilada sauce and baby spinach leaves, until wilted and combined, 1-2 minutes.

• Arrange mini flourtortillas over a lined oven tray. Divide bean mixture among tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese. • Fold empty half of each tortilla over to enclose filling and press down with spatula. Brush or spray tortillas with a drizzle of olive oil and season with salt and pepper. • Bake quesadillas until cheese has melted and tortillas are golden, 8-10 minutes. Spoon any overflowing filling and cheese back into the quesadillas. TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. • Roughly chop tomato and coriander. • In a medium bowl, combine avocado, tomato, coriander and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide Mexican black bean and veggie quesadillas between plates. • Top with smashed avo and tomato salsa to serve. Enjoy!