Oven-Baked Beef Quesadillas

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the beef mince, breaking up with a spoon, until browned, 3-4 minutes. Add a drizzle more olive oil, then add the Tex-Mex spice blend and tomato paste and cook until fragrant, 1-2 minutes. Add the carrot, 1/2 the sweetcorn and a splash of water. Simmer until softened, 2 minutes. Season with salt and pepper.

TIP: Add a dash more water if the mixture is too thick.

Arrange the mini flour tortillas on a lined oven tray. Divide the beef mixture between the tortillas, spooning it onto one half of each tortilla, then sprinkle with some 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 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.

While the quesadillas are baking, finely chop the tomato. In a medium bowl, combine the tomato, remaining sweetcorn and a drizzle of olive oil and white wine vinegar. Season to taste.