To prepare the ingredients, dice the tomato and finely slice the red chilli (deseeded). Finely chop the coriander and onion, and cut the lemon into wedges. Drain and rinse the red kidney beans. Grate the Cheddar cheese.

Combine the tomato, long red chilli, coriander, the juice of half of the lemon wedges and a pinch of salt in a small bowl. Set aside.

Heat the olive oil in medium frying pan over a medium-high heat. Add the brown onion and cook, stirring, for 5 minutes or until soft. Add the Mexican beef mince and cook, breaking up with a wooden spoon, for 3 minutes or until browned. Add the red kidney beans and cook for 2 minutes, breaking up some of the beans with the back of a wooden spoon. Transfer the mince mixture to a large bowl. Wipe the pan clean.

Place the same frying pan back over a medium heat. Spray with a little olive oil. Place one tortilla in the pan and spoon over some of the mince mixture. Sprinkle with a little Cheddar cheese and top with another tortilla. Spray the top of the tortilla with a little oil and cook for 1-2 minutes or until golden.

To flip the quesadilla, slide it out of the pan (cooked side down) with a spatula onto a large plate. Place the frying pan over the uncooked tortilla and flip the plate so that it lands with the uncooked side down in the frying pan. Cook for 1-2 minutes or until golden. Transfer back to the plate and cover with foil to keep warm. Repeat with the remaining tortillas, mince mixture, and cheese.

Cut the quesadillas into quarters and serve topped with the tomato and chilli salsa and remaining lemon wedges.