Black Bean & Charred Corn Quesadillas

Drain and rinse the black beans. Transfer the black beans to a medium bowl and roughly mash with a potato masher or fork.

Slice the kernels off the corn cob. Finely chop the garlic (or use a garlic press). Heat a medium frying pan over a high heat. Add the corn kernels and remaining red onion and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out! Add the garlic and All-American spice blend (see ingredients list) and cook, tossing, until fragrant, 1 minute. Add the mashed black beans and a dash of water. Season with salt and pepper and cook, stirring, until combined, 1 minute.

Arrange 1/2 the mini flour tortillas on an oven tray lined with baking paper. Divide the black bean mixture between the tortillas and sprinkle with the shredded Cheddar cheese. Top with the remaining tortillas. Press down on the tortillas gently with a spatula. Brush or spray the tortillas with olive oil and season with salt and pepper. Bake until the cheese has melted and the tortillas are golden, 6-7 minutes.

While the quesadillas are baking, finely chop the tomato and cucumber. Roughly chop the coriander. Drain the pickled onion and chilli. In a small bowl, combine the tomato, cucumber, coriander and pickled onion and chilli. TIP: Leave the pickled onion and chilli out of the salsa and save it for a garnish if you prefer. Drizzle with olive oil, season with salt and pepper and toss to combine.