Baked Beef & Corn Quesadillas

SPICY! This is a mild spice blend, but feel free to add 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. Add a drizzle more olive oil if needed, the tomato paste, garlic and Tex-Mex spice blend (see ingredients) and cook until fragrant, 1-2 minutes. Add the grated carrot, water and 1/2 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 the tortillas over a lined oven tray. Divide the beef mixture 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 gently with a spatula. Brush or spray the tortillas with a drizzle of olive oil and season. TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

Bake the 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, finely chop the tomato. Finely chop the baby spinach leaves. Roughly chop the coriander. In a medium bowl, combine the tomato, baby spinach, coriander and remaining sweetcorn. Add a drizzle of olive oil and a small squeeze of lime juice. Season and toss to combine.

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