Cheesy Bean Quesadilla

In a small bowl, combine the parsley and the Greek yoghurt and squeeze over the juice of a lemon wedge (add as much or as little lemon juice as you like depending on your taste preference). Season to taste with a pinch of salt and pepper. Stir to combine and set aside.

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook for 4-5 minutes, or until softened. Add the mild Mexican spice blend, the **salt (use the suggested amount) and the red kidney beans and cook, stirring, for 1-2 minutes, or until fragrant. Stir through 1/2 of the baby spinach leaves until wilted. Transfer the mixture to a large bowl and roughly mash the beans with a fork. Season to taste with a pinch of salt** and pepper.

Wipe out the pan with paper towel and heat a drizzle of olive oil over a medium-high heat. Place 1 mini flour tortilla in the pan and top with 3 tbs of the bean mixture. Spread evenly to the edges of the tortilla and top with a 1/4 of the Cheddar cheese and another tortilla. Press down using a spatula and cook until nicely golden. Carefully flip and cook for a further 2 minutes, or until the tortilla is toasted and the cheese has melted. Set aside and repeat with the remaining tortillas and bean mixture.

In a medium bowl, add the cucumber and the remaining baby spinach leaves. Pour over the balsamic vinegar and a drizzle of olive oil. Season to taste with a pinch of salt and pepper and toss to combine. TIP: Dress the salad just before serving to avoid soggy leaves.