Mexican Cheesy Bean Quesadillas

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 3-4 minutes. Reduce heat to medium-high, 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) with the tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add the water and stir to combine. Simmer until thickened, 1-2 minutes. Season to taste. TIP: Cover the pan with a lid if the kernels are "jumping" out.

Microwave the mini flour tortillas for 20-30 seconds, or until heated. Arrange the tortillas over an oven tray lined with baking paper. Divide the bean mixture 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 filling 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, mix the mild chipotle sauce and sour cream.