Finely chop the onion and mince the 2 garlic cloves.

Drain and rinse the canned red kidney beans and canned sweetcorn.

Heat 1 tbsp vegetable oil in a large frying pan over medium-high heat.

Cook the chopped onion in the hot oil for 3 minutes until softened.

Add the minced garlic and cook for 30 seconds while stirring.

Add 500 g ground beef and break it up with the wooden spoon.

Cook the ground beef for 6 to 8 minutes until fully browned with no pink meat remaining.

Stir in 3 tbsp tomato paste and cook for 1 minute.

Pour in 200 ml water and stir until the tomato paste is dissolved.

Season the filling with salt, black pepper, chili pepper, and paprika.

Stir in the drained canned red kidney beans and canned sweetcorn.

Simmer the filling for 8 minutes until thick and not watery.

Place 4 corn tortillas on a clean work surface and divide half of the shredded cheese among them.

Spoon one quarter of the beef filling over each cheese-covered tortilla.

Sprinkle the remaining shredded cheese over the filling and cover each portion with a corn tortilla.

Heat a dry frying pan over medium heat and place one assembled quesadilla in the pan.

Cook the quesadilla for 2 to 3 minutes per side until crisp and the cheese has melted.

Repeat with the remaining quesadillas and serve them hot.