Cheesy Beef, Prawn & Bean Quesadillas for Dinner

• Meanwhile, drain and rinse black beans.
• Roughly chop cucumber and tomato.
• In a medium bowl, combine cucumber, tomato, a drizzle of white wine vinegar and olive oil. Season and set aside.

• Heat a large frying pan over high heat.
• Cook beef mince (no need for oil!) and prawns, breaking up with a spoon, until just browned, 3-4 minutes.
• Add black beans, tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute.
• Remove pan from heat and stir in chicken stock pot and the water until combined. Season to taste.

• Arrange tortillas over a lined oven tray. Divide half the beef and prawns mixture among tortillas (reserving some for lunch), spooning it onto one half of each tortilla, then top with half the 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.
• Bake quesadillas until cheese has melted and tortillas are golden, 6-8 minutes. Spoon any overflowing filling and cheese 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.

• Drain pickled onion then add to cucumber salsa, tossing to combine.
• Place cheesy beef, prawns and bean quesadilla on a plate.
• Serve with half the cucumber salsa and half the light sour cream. Enjoy!