Pulled Pork & Veggie Quesadillas

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the sweetcorn and carrot, stirring, until softened, 5 minutes. Add the garlic, Tex-Mex spice blend and pulled pork and cook until fragrant, 2 minutes. Add the tomato paste (see ingredients) and cook, stirring, for 2 minutes. Add the water and stir to combine. TIP: If the mixture looks dry, add another dash of water!

Lay the mini flour tortillas over a lined oven tray. Divide the pulled pork filling among the 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. Brush (or spray) the tortillas with a drizzle of olive oil, then season with salt and pepper. TIP: If your oven tray is crowded, divide between two trays.

Bake the quesadillas until the cheese is melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing pork filling back towards the quesadillas.

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