Oven-Baked Beef Quesadillas

SPICY! This is a mild spice blend, but use less if you're sensitive to heat!

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until browned, 3-4 minutes. Add a drizzle more olive oil, then add Tex-Mex spice blend and tomato paste and cook until fragrant, 1-2 minutes. Add carrot, 1/2 the sweetcorn (see ingredients) 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 mini flour tortillas on a lined oven tray. Divide beef filling between tortillas, spooning it onto one half of each tortilla, then sprinkle with some shredded Cheddar cheese. Fold empty half of each tortilla over to enclose the filling and press down with a spatula.

Brush (or spray) tortillas with a drizzle of olive oil, then season. Bake quesadillas until the cheese has melted and 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 unfold during cooking

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