Rinse the sweetcorn and kidney beans in a sieve and drain well. Slice the spring onion into thin rings.
Heat the olive oil in a frying pan and fry the beef mince until crumbly. Briefly toast the tomato purée and taco seasoning with it, then stir in a little water.
Fold the sweetcorn, kidney beans and spring onion into the mince mixture. Take the pan off the heat so the filling stays juicy.
Put a tortilla wrap in a dry frying pan and cover one half with the mince mixture. Sprinkle with cheddar and fold the wrap over into a half-moon.
Fry the quesadilla on both sides until golden brown, the cheddar has melted and the wrap is crisp. Repeat with the remaining tortilla wraps.
Cut the hot quesadillas into triangles and serve straight away.
Good to know
When you want something crisp on the outside and juicy inside, these quesadillas are just right. They're quick to make and feel like proper comfort food.
Contains gluten (wheat tortillas) and milk. Beans can be a bit much for sensitive children or sensitive tummies. In pregnancy it's fine as long as the beef mince is cooked right through.
