Quesadillas with Mince and tomato salsa

Quesadillas with Mince and tomato salsa
4 servings.

2 boxes of The Vegetarian Butcher Mince
4 large tortillas
1 tin sweetcorn, drained
1 tin kidney beans, drained
1 onion, finely chopped
1 clove garlic, crushed
200 g (vegan) processed cheese

For the tomato salsa:
500 g tomatoes, finely diced
1 red onion, chopped
1 clove garlic, crushed
1 tbsp olive oil
juice of a lime
1 bunch parsley or cilantro, finely chopped
1 red chilli (optional)

For the Fajita seasoning:
1 tsp chili powder
1 tsp cayenne pepper
2 tsp paprika
1 tsp ground cumin
½ tsp (raw) cocoa
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper

For the salsa:
Stir all the salsa ingredients together and season with salt and pepper and the lime juice. If you like your salsa spicy add the red chilli or part of it.

For the fajita seasoning:
Mix all the spices together and store in an airtight container.

For the rest:
Fry the onion and garlic in a little oil for a couple of minutes. Add the sweetcorn and kidney beans. Next add the Mince and season to taste with the fajita mix and stir well.
Spread half of the Mince mixture onto a tortilla, top with half of the cheese and cover with a tortilla.

Repeat with the other tortillas and the rest of the Mince mixture and cheese. Fry the tortilla in a frying pan until golden brown on both sides. To flip your quesadilla, put a plate over the pan and turn the pan and plate upside down in one quick movement. Take the pan off the plate and slide the quesadilla back into the pan to fry the other side.
Cut the quesadilla in 8 pieces and serve with the salsa!