• Preheat oven to 220°C/200°C fan-forced. • Drain corn kernels. • Drain and rinse red kidney beans.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook corn, pre-chopped onion and red kidney beans until softened, 4-5 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 more olive oil (if needed), tomato paste, garlic 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.

• Arrange mini flourtortillas 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 the 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, roughly chop cucumber and tomato. • In a medium bowl, combine cucumber, tomato and a drizzle of olive oil and white wine vinegar. Season to taste • 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!