Alright, so, first things first, what exactly is pico de gallo? Well, this Mexican salsa is your new BFF for adding a boost of flavour to everything from quesadillas to pan-fried steaks. It usually always has tomato and cucumber, but the ball is in your court for whatever else you'd like to add. Here it provides the yin to our cheesy beef yang, balancing hot crunch with cool freshness.
Preheat oven to 200°C fan-forced. Heat ½ the oil in a frypan over medium-high heat. Add beef mince and cook, breaking up mince with a wooden spoon, for 5–6 minutes or until golden and caramelised.
Add smoky cumin and coriander blend and tomato paste to frypan and cook, stirring continuously, for 30 seconds or until tomato paste has darkened slightly in colour.
Drain and rinse black beans. Add black beans, spinach and 60ml (¼ cup) water to frypan and cook for 2–3 minutes or until water has reduced and spinach has wilted. Season with salt and pepper.
Place tortillas on a clean work surface. Divide beef mixture between tortillas, spooning it to one side of the tortilla. Fold over to enclose. Place quesadillas, slightly overlapping, on a lightly greased baking tray and sprinkle with cheese. Bake for 10–12 minutes or until golden brown and crisp. While quesadillas are baking, continue with step 5.
Chop cucumber and tomato into 1cm pieces. Thinly slice spring onion. Add red wine vinegar, remaining olive oil, cucumber, tomato, spring onion, salt and pepper to a bowl and stir to combine.
Remove quesadillas from oven and carefully divide between plates. Top with pico de gallo to serve.