Crispy Quesadilla Stack

• 6 8-inch tortillas
• 400 g tin black beans
• 400 g tin corn
• 1 red capsicum (bell pepper), diced
• 1 tsp Mexican/taco spice mix
• 1.5 cup cups shredded cheese
• 100 g tomatoes
• 1 cup fresh coriander/cilantro, finely chopped
• 1 small red onion, diced
• 1 lime, juiced
• 1 tsp Hot sauce (optional)