Cheesy Bean & Corn Quesadilla with Salsa & Chipotle Sour cream

Preheat oven to 200°C. Peel and small dice red onion. Pick coriander leaves (discard stems) and roughly chop. Deseed red capsicum and dice. Drain corn and kidney beans (see tip). Dice tomato and cucumber.

Tip! If you have fussy eaters, you can lightly mash the kidney beans so they are less noticeble through the filling.

Heat oil in a deep sided pan over medium heat. Add ¹⁄₂ of the red onion (reserving the remainder for the salsa in step 5). Add corn, capsicum and spice mix and cook until softened and fragrant, about 5-6 minutes.

Tip! Enough oil to swirl and cover the base of the pan.

Add tomato paste, beans and ¹⁄₂ cup of water. Continue to simmer, stirring occasionally, until thickened, about 4 minutes. Taste and adjust seasoning as necessary. Lightly spread olive oil on baking tray. Heat the tray in the oven while you assemble the quesadillas.

Tip! Use 2 trays if needed. Lightly covering the baking tray with olive oil really helps make the underside of the quesadillas get crispy once they are flipped.

Microwave flour tortillas for 20-30 seconds or until softened. Divide bean filling on one side of each tortilla and top with cheese. Fold the tortilla over to close and press down gently with a spatula. Remove hot baking tray from the oven. Transfer filled quesadillas to tray using a spatula (you should hear a soft sizzle). Bake for 4-6 minutes.

While the quesadillas are baking, prepare the salsa. In a bowl combine cucumber, tomato, coriander (to taste) and some of the remaining red onion (to taste). Drizzle with olive oil and a squeeze of lemon juice (to taste) and season with salt and pepper. Toss to coat. In a second bowl, mix the chipotle sauce and sour cream.

Tip! Both coriander and red onion have quite strong flavours, so just add to taste.

Remove quesadillas from oven and gently flip them. Bake for a further 4-6 minutes or until the surface is crispy. Serve the quesadilles with salsa and chipotle sour cream. Enjoy!

Preheat oven to 200°C. Peel and small dice red onion. Pick coriander leaves (discard stems) and roughly chop. Deseed red capsicum and dice. Drain corn and kidney beans (see tip). Dice tomato and cucumber.

Tip! If you have fussy eaters, you can lightly mash the kidney beans so they are less noticeble through the filling.

Heat oil in a deep sided pan over medium heat. Add ¹⁄₂ of the red onion (reserving the remainder for the salsa in step 5). Add corn, capsicum and spice mix and cook until softened and fragrant, about 5-6 minutes.

Tip! Enough oil to swirl and cover the base of the pan.

Add tomato paste, beans and ¹⁄₂ cup of water. Continue to simmer, stirring occasionally, until thickened, about 4 minutes. Taste and adjust seasoning as necessary. Lightly spread olive oil on baking tray. Heat the tray in the oven while you assemble the quesadillas.

Tip! Use 2 trays if needed. Lightly covering the baking tray with olive oil really helps make the underside of the quesadillas get crispy once they are flipped.

Microwave flour tortillas for 20-30 seconds or until softened. Divide bean filling on one side of each tortilla and top with cheese. Fold the tortilla over to close and press down gently with a spatula. Remove hot baking tray from the oven. Transfer filled quesadillas to tray using a spatula (you should hear a soft sizzle). Bake for 4-6 minutes.

While the quesadillas are baking, prepare the salsa. In a bowl combine cucumber, tomato, coriander (to taste) and some of the remaining red onion (to taste). Drizzle with olive oil and a squeeze of lemon juice (to taste) and season with salt and pepper. Toss to coat. In a second bowl, mix the chipotle sauce and sour cream.

Tip! Both coriander and red onion have quite strong flavours, so just add to taste.

Remove quesadillas from oven and gently flip them. Bake for a further 4-6 minutes or until the surface is crispy. Serve the quesadilles with salsa and chipotle sour cream. Enjoy!