Mexican Quesadilla

Combine the tomato, long red chilli, coriander, the juice of half of the lemon wedges and a pinch of salt in a small bowl. Set aside.

Heat the olive oil in medium frying pan over a medium-high heat. Add the brown onion and cook, stirring, for 5 minutes or until soft. Add the Mexican beef mince and cook, breaking up with a wooden spoon, for 3 minutes or until browned. Add the red kidney beans and cook for 2 minutes, breaking up some of the beans with the back of a wooden spoon. Transfer the mince mixture to a large bowl. Wipe the pan clean.

Place the same frying pan back over a medium heat. Spray with a little olive oil. Place one tortilla in the pan and spoon over some of the mince mixture. Sprinkle with a little Cheddar cheese and top with another tortilla. Spray the top of the tortilla with a little oil and cook for 1-2 minutes or until golden.

To flip the quesadilla, slide it out of the pan (cooked side down) with a spatula onto a large plate. Place the frying pan over the uncooked tortilla and flip the plate so that it lands with the uncooked side down in the frying pan. Cook for 1-2 minutes or until golden. Transfer back to the plate and cover with foil to keep warm. Repeat with the remaining tortillas, mince mixture, and cheese.