We're guessing you didn't know the literal translation of quesadilla in Spanish is 'little cheesy thing'. It just couldn't get more adorable than that! These soft flour tortillas filled with pork mince, beans and cheese are certainly cuteness in a tray bake.
Preheat oven to 200°C fan-forced. Rinse and finely chop coriander. Peel and crush garlic. Rinse and drain black beans.
Place oil and pork in a frypan over medium-high heat and cook, breaking up mince with a wooden spoon, for 7–8 minutes or until caramelised. Add garlic, tomato paste, smoky cumin and coriander blend and most of the coriander. Cook for 30 seconds or until fragrant. Add black beans and 125ml (½ 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 10–12 minutes or until golden brown and cheese has melted. While quesadillas are baking, make salad.
Rinse and 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.