Mexican Cheesy Black Bean & Beef Quesadillas

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot until softened, 5 minutes. • Only use half the black beans, heat a large frying pan over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add black beans, Mexican Fiesta spice blend and garlic and cook, stirring until fragrant, 1-2 minutes. • Add the butter, vegetable stock powder and a splash of water and stir until combined, 1 minute. • Remove pan from heat and lightly crush beans with a potato masher or fork.

• Arrange mini flour tortillas on a lined oven tray. Divide black bean and beef filling between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold empty half of each tortilla over to enclose filling and press down gently with a spatula.

• Brush (or spray) tortillas with a drizzle of olive oil, then season. Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back towards the quesadillas.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, roughly chop baby leaves. Thinly slice radish. • In a medium bowl, combine radish, baby leaves and a drizzle of white wine vinegar and olive oil. Season to taste.