Cheesy Baked Pork Quesadillas

Preheat oven to 200°C fan-forced. Wash and finely chop coriander. Crush garlic. Rinse and drain black beans.

Place oil and pork mince in a frypan over high heat and cook, stirring and breaking apart with a spoon, for 4–5 minutes or until browned. Add garlic, tomato paste and most of the coriander, and cook for 1 minute or until fragrant. Add black beans and 60ml (¼ cup) water and cook for a further 2–3 minutes or until the sauce has thickened. Season with salt and pepper.

Place tortillas on a clean work bench. Sprinkle over cheese and divide pork and bean mixture evenly between tortillas. Fold each tortilla in half to enclose.

Line a baking tray with baking paper. Arrange quesadillas, slightly overlapping, in the baking tray. Drain corn and scatter over quesadillas. Bake for 10–15 minutes or until golden brown and cheese has melted.

Quarter radishes and place in a bowl with the juice of ½ a lime and remaining coriander. Mix to combine and season well with salt and pepper. Cut remaining lime into wedges.

Divide quesadillas and corn between plates. Top with sour cream, radish salad and lime wedges.