300g Korean Bulgogi

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50g sriracha sauce

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300g sliced pan fried mushrooms

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200g tinned black beans

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200g tinned corn

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600g grated cheese e.g. mozzarella

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¼ bunch coriander, chopped

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10 (-inch flour tortillas)

1. In a bowl, mix mushrooms, beans, corn, cheese, coriander, sriracha sauce and Korean Bulgogi paste until combined.

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2. Spread mixture equally over half of each tortilla. Leave about ½ inch border. Fold each tortilla over and press down on the edges to seal.

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3. Preheat a fan oven to 200°C. Spray a baking tray lightly with oil.

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4. Place filled tortillas on tray and bake for 8 minutes. Flip quesadillas over and bake for another 8 minutes.

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5. Remove from oven and serve immediately.