Tex-Mex BBQ Chicken & Bean Quesadillas

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the capsicum and onion and cook until softened, 4 minutes. Add the grated carrot and cook until soft, 2-3 minutes. Season with salt and pepper and transfer to a medium bowl.

Return the pan to a high heat with a drizzle of olive oil. Add the chicken, Tex-Mex spice blend and a pinch of salt and pepper. Cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Return the veggies to the pan and add the red kidney beans and BBQ sauce. Stir to combine.

Lay 1/2 the mini flour tortillas (see ingredients list) over two oven trays lined with baking paper. Divide the chicken mixture between the tortillas and top with shredded Cheddar cheese. Top with the remaining tortillas. Press down on the tortillas gently with a spatula. Brush or spray the tortillas with a drizzle of 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, drain the sweetcorn. Finely chop the cucumber. Wipe out the frying pan and return to a high heat. When the pan is hot, add the sweetcorn and cook, tossing occasionally, until lightly charred, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. In a medium bowl, combine the charred corn, cucumber, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper.