Cheesy Garlic & Herb Beef Quesadillas

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add carrot and cook, stirring, until softened, 3-4 minutes. • Add garlic & herb seasoning and tomato paste and cook until fragrant, 1-2 minutes. • Add beef-style stock powder, the water, butter and a pinch of brown sugar. Simmer, stirring, until slightly thickened, 2-3 minutes.

• Arrange mini flour tortillas over a lined oven tray. Divide beef mixture between 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.

Little cooks: Kids can help fill and fold the quesadillas!

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

TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

• Meanwhile, roughly chop baby spinach leaves. • Wipe out the frying pan, then return to high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl, then add baby spinach and a drizzle of balsamic vinegar and olive oil. Season to taste.

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

Little cooks: Take the lead by combining the ingredients for the salsa!