Baked Beef & Corn Quesadillas

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the beef mince and cook, breaking up with a wooden spoon, until browned, 3-4 minutes. Add a drizzle more olive oil, the Tex-Mex spice blend and tomato paste and cook until fragrant, 1-2 minutes. Add the grated carrot, the water and 2/3 of the sweetcorn. Simmer until the carrot has softened, 2 minutes. Season to taste with salt and pepper. TIP: Add a dash more water if the mixture is too thick.

Arrange 1/2 the mini flour tortillas on an oven tray lined with baking paper. Divide the beef mixture between the tortillas and top with the shredded Cheddar cheese. Top with the remaining tortillas. Press down on the tortillas gently with a spatula. Brush or spray the tortillas with olive oil and season with salt and pepper.

Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes.

While the quesadillas are baking, finely chop the tomato. Roughly chop the baby spinach leaves. In a medium bowl, combine the tomato, spinach, remaining sweetcorn, a drizzle of olive oil and a small squeeze of lime juice. Season with salt and pepper and mix well.

Cut the quesadillas into quarters and divide between plates. Serve with sour cream, tomato salsa and the remaining lime wedges.