Oven-Baked Beef & Corn Quesadillas

SPICY! The spice blend is mild, but use less if you're sensitive to heat. 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. Drain the oil from the pan, then add the Tex-Mex spice blend and tomato paste. Cook until fragrant, 1-2 minutes. Add the water, carrot and sweetcorn. Simmer until the carrot is softened, 2 minutes. Season with salt and pepper to taste.

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

Microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through. Arrange the tortillas over a lined oven tray. Divide the beef filling among the tortillas, spooning it onto one half of each tortilla, then top with the shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filing and press down with a spatula. Brush or spray tortillas with a drizzle of olive oil, then season.

TIP: If your tray is getting crowded, divide the quesadillas between two trays.

Bake the quesadillas until the cheese is melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling and cheese 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, roughly chop the coriander.