Mexican Beef Mince Quesadillas

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, carrot and beef mince, breaking up with a spoon, until just browned, 7-8 minutes.
• SPICY! The spice blend hot! Add less if you're sensitive to heat. Reduce heat to medium, then add tomato paste, Mexican Fiesta spice blend and garlic and cook until fragrant, 1 minute.
• Remove pan from heat, then stir in vegetable stock powder, the water, plant-based butter and brown sugar. Season with salt and pepper.

• Arrange mini flourtortillas on a lined oven
tray. Divide mince mixture between tortillas,
spooning it onto one half of each tortilla.
• Fold empty half of each tortilla over to enclose
filling and press down with spatula. Brush or
spray tortillas with a drizzle of olive oil.

• Bake quesadillas until tortillas are golden,
10-12 minutes. Spoon any overflowing filling
back into quesadillas.
TIP: Place a sheet of baking paper and a second
oven tray on top of the quesadillas if they start to
unfold during cooking.

• Meanwhile, wash and dry the frying pan, then
return to high heat. Cook sweetcorn until lightly
charred, 4-5 minutes.
• Transfer charred corn to a medium bowl, then
add radish, coriander and a drizzle of white
wine vinegar and olive oil. Toss to combine and
season to taste.
TIP: Cover the pan with a lid if the kernels are
"popping" out.