Cheesy Double Plant-Based Mince Quesadillas

• Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl.

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

• Return the pan to medium-high heat with a drizzle of olive oil. Add the carrot and plant-based mince and cook, breaking up with a spoon, until just browned, 2-3 minutes (cook in batches if required). • Add the All-American spice blend, garlic and cook until fragrant, 1 minute. • Add the BBQ sauce, the butter and a good dash of water. Stir to combine and cook until slightly reduced, 1-2 minutes. Season.

• Arrange the mini flour tortillas over a lined oven tray. Divide the plant-based mince mixture among 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 with a spatula. Brush or spray the tortillas with a drizzle of olive oil and season. • Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas.

• While the quesadillas are baking, drain the pickled onion (reserve some pickling liquid!), roughly chop the baby spinach leaves. • To the bowl with the corn, add the pickled onion, spinach, a splash of the pickling liquid and a drizzle of olive oil. Toss to combine and season to taste.