Fiery Black Bean, Beef & Veggie Quesadillas

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and capsicum, stirring, until softened, 5-6 minutes. Add beef mince, breaking up with a spoon, until browned, 3-4 minutes. Drain oil from pan.

• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add corn and black beans and cook, stirring, until softened, 2-3 minutes. Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Stir in the water, then simmer until slightly thickened, 1-2 minutes. Season with salt and pepper. Divide mixture into equal portions (5 portions for 2 people / 10 portions for 4 people).

• Place one mini flour tortilla on an oven tray. Top with one portion of the beef and bean mixture and spread in an even layer. Sprinkle with a little Cheddar cheese (save some for the top!), then top with another tortilla. Add the next portion of the beef and bean mixture on top, then sprinkle with cheese and top with another tortilla. Repeat until all tortillas and beef and bean mixture are used up. • Sprinkle remaining Cheddar cheese over the top. Bake until cheese is melted and golden, 10-12 minutes. TIP: If making for 4 people, build two stacks.

• While the stack is baking, roughly chop tomato, cucumber and pickled jalapeños (if using). • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add cucumber, tomato and jalapeños. Toss to coat.