• Preheat oven to 220°C/200°C fan-forced.
• Finely chop brown onion and garlic. 
• Roughly chop tomato and coriander. 
• Thinly slice capsicum.
• Slice kernels off corn cob. 

• In a large frying pan, heat a drizzle of olive oil 
over high heat. Cook onion, capsicum and  
plant-based mince, breaking up with a spoon,  
until just browned, 5-6 minutes.
• SPICY! The spice blend is hot, use less if you’re 
sensitive to heat. Reduce heat to medium, then add 
tomato paste, Mexican Fiesta spice blend and 
garlic and cook until fragrant, 1 minute.
• Remove pan from heat, then stir in stock 
concentrate, the water, plant-based butter and 
brown sugar until cheese is melted, 1 minute. 
Season to taste with salt and pepper. 

• Arrange mini flour tortillas over a lined oven tray. 
Divide mince mixture among tortillas, spooning it 
onto one half of each tortilla.
• 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.  

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

• While quesadillas are baking, wash out frying pan 
and return over high heat. Cook corn kernels until 
lightly browned, 4-5 minutes.
• Transfer to a medium bowl, then add tomato, 
coriander and a drizzle of white wine vinegar and 
olive oil. Toss to combine. Season to taste. 
TIP: Cover the pan with a lid if the kernels are ‘popping’  
out. 

• Divide Mexican plant-based mince quesadillas 
between plates.
• Top with charred corn salsa and plant-based aioli to 
serve. Enjoy!