Mexican Cheesy Bean Quesadillas

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 corn kernels and cook until lightly browned, 3-4 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Reduce the heat to medium-high and add a drizzle of olive oil and the garlic, red kidney beans and remaining onion. Cook until softened, 2-3 minutes. Add a drizzle more olive oil (if needed) along with the tomato paste and Mexican Fiesta spice blend. Cook until fragrant, 1 minute. Stir in the water. Simmer until thickened, 1-2 minutes. Season to taste with salt and pepper.

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 mixture among the tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling 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 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, finely chop the cucumber and tomato. Drain the pickled onion. Place the cucumber, tomato and pickled onion in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. In a second bowl, combine the mild chipotle sauce and sour cream.