Corn and kidney bean quesadillas

MAKES 10 PREP + COOK TIME 25 MINUTES

3 large trimmed corn cobs (750g) 420g canned kidney beans, rinsed, drained 2 tablespoons coarsely chopped fresh coriander ⅔ cup (130g) pepitas (pumpkin seeds) 1½ cups (180g) grated cheddar 160g feta, crumbled 10 x 20cm flour tortillas 2 tablespoons extra virgin olive oil 1 cup (260g) bottled chunky tomato salsa 1 cup (240g) sour cream

1 Preheat a grill pan over medium heat. Cook corn, turning, 15 minutes or until tender and lightly charred. Cool slightly; cut kernels from cobs. Transfer to a medium bowl.

2 Preheat oven to 220°C.

3 Mash beans in a medium bowl to crush slightly. Stir in coriander, corn, half the pepitas, half the cheddar and half the feta; season with black pepper.

4 Divide filling between tortillas, placing it over half of each tortilla, leaving a 1cm border. Fold tortillas over to enclose filling, pressing down firmly. Place on baking-paper-lined oven trays. Brush tops with oil. Sprinkle with combined remaining cheeses and pepitas.

5 Bake quesadillas for 15 minutes or until browned lightly and filling is hot, swapping trays from top to bottom for even browning. Serve with salsa and sour cream.