Black Bean & Mushroom Quesadillas

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add onion (reserve some for the salsa if you like!) and cook, stirring occasionally until softened, 2-3 minutes. • Add garlic and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add sliced mushrooms, the butter and another drizzle of olive oil and cook, stirring occasionally, until tender, 4-5 minutes. • Add black beans and baby spinach leaves and cook until wilted, 1 minute.

• Arrange mini flour tortillas over an oven tray lined with baking paper. • Divide the mushroom and 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, wash out the pan and return to a high heat. Slice corn kernels from the cob and add to the pan. Cook until lightly charred, 3-4 minutes. • Finely chop tomato. In a medium bowl, combine charred corn, tomato and any reserved onion. Add a drizzle of vinegar and olive oil. Mix well and season to taste with salt and pepper.

TIP: Cover the frying pan with a lid if the kernels are popping out!