In a large frying pan heat oil over medium-high heat. Add mince and taco seasoning and cook for 4-5 minutes or until browned. Add corn and capsicum and cook for 3-4 minutes. Season and set aside to cool slightly.
Sprinkle ¼ of the cheese over one tortilla. Top with ¼ of the lamb mixture, then ¼ of the spinach. Top with another tortilla. Repeat with remaining tortillas, cheese, lamb mixture and spinach.
Heat a large non-stick frying pan over medium-high heat. Spray both sides of tortillas with olive oil. Cook for 1-2 minutes on each side, pressing down with a spatula and turning carefully, until crisp and golden. Set aside on a tray lightly covered with foil to keep warm. Repeat process with remaining tortillas.
Serve quesadillas cut into wedges with extra baby spinach, tomatoes, mayonnaise, coriander and lime wedges.
Lamb stir-fry strips or thinly sliced lamb steaks would also work well in this recipe.
Lamb mixture would also be great in tacos, salads or wraps.
For extra spice add a little fresh or dried chilli.