Cheesy Bean & Corn Quesadilla with Salsa & Sour Cream

Preheat oven to 200°C. Peel and small dice shallot. Pick coriander leaves (discard stems) and roughly chop. De-seed capsicum and dice. Drain sweetcorn kernels and red kidney beans (see tip). Dice tomato and Lebanese 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 shallot (reserving the remainder for the salsa in step 5). Add corn, capsicum and Mexican spice and cook until softened and fragrant, about 5-6 minutes.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein ensuring it is safe to eat.

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.

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 tasty cheese. Fold the tortilla over to close and press down gently with a spatula. Transfer filled quesadillas to tray using a spatula and brush tops with a little oil. Bake for 10-12 minutes.

Tip! Alternatively, you can also cook the quesadillas on the stove top in a fry pan, or in a sandwich press.

While the quesadillas are baking, prepare the salsa. In a bowl combine cucumber, tomato, coriander (to taste) and some of the remaining shallot (to taste). Drizzle with olive oil and a squeeze of lime juice (to taste) and season with salt and pepper. Toss to coat.

Serve the quesadillas with the salsa and sour cream. Enjoy!

Preheat oven to 200°C. Peel and small dice shallot. Pick coriander leaves (discard stems) and roughly chop. De-seed capsicum and dice. Drain sweetcorn kernels and red kidney beans (see tip). Dice tomato and Lebanese 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 shallot (reserving the remainder for the salsa in step 5). Add corn, capsicum and Mexican spice and cook until softened and fragrant, about 5-6 minutes.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein ensuring it is safe to eat.

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.

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 tasty cheese. Fold the tortilla over to close and press down gently with a spatula. Transfer filled quesadillas to tray using a spatula and brush tops with a little oil. Bake for 10-12 minutes.

Tip! Alternatively, you can also cook the quesadillas on the stove top in a fry pan, or in a sandwich press.

While the quesadillas are baking, prepare the salsa. In a bowl combine cucumber, tomato, coriander (to taste) and some of the remaining shallot (to taste). Drizzle with olive oil and a squeeze of lime juice (to taste) and season with salt and pepper. Toss to coat.

Serve the quesadillas with the salsa and sour cream. Enjoy!