Mushroom & Bean Quesadillas

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring occasionally, until softened, 2-3 minutes. Add the garlic and Mexican Fiesta spice blend (see ingredients list) and cook until fragrant, 1 minute. Add the sliced mushrooms, butter and another drizzle of olive oil and cook, stirring occasionally, until tender, 4-5 minutes. Transfer to the bowl with the red kidney beans and stir to combine.

Arrange 1/2 the mini flour tortillas (see ingredients list) over two oven trays lined with baking paper. Divide the mushroom mixture between the tortillas and sprinkle with grated Cheddar cheese. Top with the remaining tortillas and press down gently with a spatula. Brush or spray the tortillas with olive oil and season with salt and pepper.

Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes.

While the quesadillas are baking, wash out the pan and return to a high heat. Add the sweetcorn kernels to the pan. Cook until lightly charred, 3-4 minutes. TIP: Cover the frying pan with a lid if the kernels are popping out! Finely chop the tomato. Thinly slice the spring onion. In a medium bowl, combine the charred corn, tomato and spring onion. Add the vinegar and a drizzle of olive oil. Mix well and season to taste with salt and pepper.