Spiced Kidney Bean, Plant-Based Mince & Mushroom Quesadillas

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. 
• Add onion (reserve some for the salsa if you like!) 
and cook, stirring occasionally, until softened,  
2-3 minutes.
• SPICY! This spice blend is hot! Add less if you’re 
sensitive to heat. Add garlic and Mexican Fiesta 
spice blend and cook until fragrant, 1 minute. Add 
sliced mushrooms, the butter and another drizzle 
of olive oil. Cook, stirring occasionally, until tender, 
4-5 minutes. Add kidney beans and cook until 
combined, 1 minute. 

• Arrange mini flour tortillas on a lined oven tray.
• Divide the veggie mince and bean filling among tortillas, spooning 
it onto one half of each tortilla, then top with 
Cheddar cheese (see ingredients).
• Fold the empty half of each tortilla over to enclose 
the filling and press down gently with a spatula. 
• Brush or spray tortillas with a drizzle of olive oil. 
• Season with salt and pepper. 

TIP: If your oven tray is crowded, divide between two 
trays.  

• Bake quesadillas until cheese has melted and 
tortillas are golden, 10-12 minutes. Spoon any 
overflowing bean filling and cheese 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, wipe out the frying 
pan and return to high heat. Slice kernels off corn 
cob. Heat a large frying pan over high heat. Cook 
corn kernels until lightly browned, 4-5 minutes. 
• Finely chop tomato.
• In a second medium bowl, combine charred corn, 
tomato and any reserved onion. Add a drizzle of 
vinegar and olive oil. Mix well, then season to taste 
with salt and pepper. 

TIP: Cover the frying pan with a lid if the kernels are 
“popping” out.