Mushroom & Red Kidney Bean Quesadillas

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion (reserve some for the salsa if you like!) and cook, stirring occasionally until softened, 2-3 minutes. Add the garlic and Mexican Fiesta spice blend (see ingredients list) and cook until fragrant, 1 minute. Add the sliced mushrooms, butter and another drizzle of olive oil and cook, stirring occasionally, until tender, 4-5 minutes. Add the red kidney beans and baby spinach leaves and cook until wilted, 1 minute.

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. Arrange the tortillas over an oven tray lined with baking paper. Divide the mushroom and bean mixture among the tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. Fold each tortilla over to enclose the filling and press down gently with a spatula. Brush or spray the tortillas with a drizzle of olive oil and season with salt and pepper.

Bake the quesadillas until the cheese has 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, wash out the pan and return to a high heat. Slice the corn kernels off the cob and add to the pan. Cook until lightly charred, 3-4 minutes. Finely chop the tomato. In a medium bowl, combine the charred corn, tomato and any reserved onion. Add the vinegar and a drizzle of olive oil. Mix well and season to taste with salt and pepper.

TIP: Cover the frying pan with a lid if the kernels are "popping" out!