Cook the filling

Heat the oven to 160C/fan 140C/gas 3. 

Fry half of the red onion in a pan with 1 tbsp oil for 3-4 mins to soften.

Turn up the heat and add the beef mince. Fry for 3-4 mins, until lightly browned.

Add the QUESADILLA PASTE and half of your chopped tomatoes and mix well. Let it cook for 5 mins. 

Tip the black beans in (if using).

Make your condiments

For the salsa, put the other half of the red onion into a bowl along with the rest of your chopped tomatoes. Mix in the PICO DE GALLO SALSA and keep aside. 

For the dipping sauce, stir the MEXICAN BBQ SAUCE into the soured cream and keep aside. 

Cook the quesadillas

Heat a little oil in a large non-stick frying pan over medium heat. Place a tortilla in the pan and, on one half of the tortilla, layer grated cheese, then spread a spoonful of beef mince on top, ( add some of your salsa, if desired) then another layer of grated cheese. 

Fold the empty side of the tortilla over to make a half-moon shape and flatten it down with a spatula. 

Cook until lightly golden and crisp then flip it and cook the other side for 2 mins. Then place in the oven on a tray to keep warm while you cook the others.  

Serve!

Cut the quesadillas into wedges and serve with salsa, the dipping sauce and guacamole (if having).