[2-in-1] Cheesy Beef & 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!), 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 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 and bean quesadilla on a plate.
• Serve with half the cucumber salsa and half the light sour cream. Enjoy!