Tex-Mex Cannellini Bean Quesadillas

Drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Cook the sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl. Meanwhile, finely chop the garlic. Grate the carrot. Roughly chop the baby spinach leaves. Drain and rinse the cannellini beans.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

SPICY! The spice blend is mild, but use less if you're sensitive to heat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot, stirring, until just softened, 2-3 minutes. Add the cannellini beans, Tex-Mex spice blend, tomato paste and garlic and cook, stirring, until fragrant, 1 minute. Reduce the heat to medium, then add the water, brown sugar and 1/2 the mild chipotle sauce. Stir to combine and cook until slightly reduced, 1-2 minutes.

Place the mini flour tortillas on a lined oven tray. Divide the bean filling between the tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling and press down using a spatula. Brush or spray the tortillas with a drizzle of olive oil and season with salt and pepper. Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.

While the quesadillas are baking, add the baby spinach and a drizzle of olive oil to the charred corn. Drain the pickled onion, then add to the salsa. Toss to combine and season to taste. In a second small bowl, combine the Greek-style yoghurt and remaining chipotle sauce.