Red kidney beans and charred corn unite to make a hearty and delicious filling for these quesadillas. Simply spoon the filling onto tortillas and fold them in half, then sprinkle with cheese and bake. Easy cheesy dinner coming right up!
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red kidney beans
Mexican Fiesta spice blend
mini flour tortillas(ContainsGluten)
shredded Cheddar cheese(ContainsMilk)
mild chipotle sauce
rice wine vinegar
water (for the pickle)
water (for the sauce)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Drain the sweetcorn (see ingredients list). Drain and rinse the red kidney beans. Place beans in a bowl and roughly mash with a fork. Set aside. Finely chop the red onion. In a small bowl, combine the rice wine vinegar, water (for the pickle) and a good pinch of sugar and salt. Add 1/2 the onion to the pickling liquid and stir to coat. Set aside until serving.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 3-4 minutes. Reduce heat to medium-high, then add a drizzle of olive oil, the garlic, red kidney beans and remaining onion. Cook until softened, 2-3 minutes. Add a drizzle more olive oil if needed, then add the tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add the water (for the sauce)and stir to combine. Simmer until thickened, 1-2 minutes. Season to taste with salt and pepper.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
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 bean filling between one half of each tortilla and top with shredded Cheddar cheese. Fold the other half of each tortilla over to close 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 overflowing bean filling and cheese back towards 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, finely chop the cucumber and tomato. Drain the pickled onion. In a medium a bowl, combine the cucumber, tomato and pickled onion. Drizzle with olive oil and season with salt and pepper. Toss to coat. In a small bowl, combine the mild chipotle sauce and sour cream.
Divide the Mexican cheesy bean quesadillas between plates. Serve with the chipotle sour cream and pickled salsa.