Cheesy Bean & Corn Quesadilla with Salsa & Chipotle Sour cream

Prepare Ingredients:

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

Cook Aromatics:

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

Finish Bean Filling:

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 in oven while you assemble the quesadillas.

Fill & Cook Quesadilla:

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.

Prepare Salsa & Sour Cream:

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.

You Plate It:

Remove quesadillas from oven and gently flip them. Bake for a further 4-6 minutes or until the surface is crispy. Cut quesadillas in half (you don't have to) and serve with salsa and chipotle sour cream. Enjoy!