Cheesy Bean Quesadillas

SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Heat a large frying pan over a high heat. Cook the corn kernels until lightly charred, 3-4 minutes. Reduce heat to mediumhigh, add a drizzle of olive oil and the garlic, red kidney beans and remaining onion. Cook until softened, 2-3 minutes. Add a drizzle more olive oil (if needed), the tomato 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.

Microwave the mini flourtortillas on a plate in 10 second bursts until warmed through. Arrange the tortillas on a lined oven tray. Divide the bean mixture among the tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. Fold the other half of each tortilla over to close and press down gently with a spatula. Brush the tortillas with a drizzle of olive oil (or spray with olive oil spray).

Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon 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.

SPICY! Chipotle sauce is a mild sauce, but use less if you're sensitive to heat! While the quesadillas are baking, finely chop the cucumber and tomato. Drain the liquid from the onion. Add the cucumber and tomato to the onion. Drizzle with olive oil, season with salt and pepper and toss to coat. In a second bowl, mix the mild chipotle sauce and light sour cream.