Steam corn in a saucepan with 1 cup filtered water for approx. 5 minutes.

Allow to cool and remove corn kernels from the cob, transferring to a large mixing bowl

Drain and rinse beans. Add to bowl of corn.

Then add onion, tomato, coriander and shredded cheese. Gently mix

To prepare taco seasoning, simply combine all ingredients in a small mixing bowl or jar.

Add seasoning to the bean/corn mix and gently toss until the seasoning is evenly distributed.

Lay tortilla on a flat surface. Place approx. 1/3 cup filling on one side of the tortilla and fold over. Repeat this process using the remaining filling.

Place 1/2 tsp coconut oil in a non-stick pan and allow to melt over medium heat. Add your quesadillas to the pan and allow to cook a few minutes each side (or until cheese has melted and lightly crispy).

Transfer to a chopping board and cut into wedges.

Wipe the pan clean and repeat this process with remaining quesadillas.

Garnish with additional coriander and/or sprouts and serve with yoghurt (optional).