Tex-Mex Kidney Bean Quesadillas

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and onion, stirring, until just softened, 2-3 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add red kidney beans, Tex-Mex spice blend and garlic and cook, stirring, until fragrant, 1 minute. • Reduce heat to medium, then add crushed & sieved tomatoes (see ingredients), the brown sugar and 1/2 the mild chipotle sauce. Stir to combine and cook until slightly reduced, 1-2 minutes.

• Place mini flour tortillas on a lined oven tray. Divide the bean 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 the filling and press down using a spatula. Brush or spray tortillas with a drizzle of olive oil and season with salt and pepper. • Bake quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.

• While the quesadillas are baking, add radish, baby spinach and a drizzle of olive oil to a medium bowl. Season and toss to coat.

• In a small bowl, combine Greek-style yoghurt and remaining chipotle sauce.