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 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.