Cheesy Smokey Veggie Mince Baked Tacos

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook plant-based mince and carrot, breaking up mince with a spoon, until just browned, 4-5 minutes. • Add garlic, All-American spice blend and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Add the water and cook until slightly reduced, 1 minute.

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

• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce the heat to medium, then add the balsamic vinegar, brown sugar and a splash of water. Mix well, then cook until dark and sticky, 3-5 minutes.

• In a medium bowl, combine baby spinach, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.