• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion and garlic. Roughly chop tomato and coriander. Grate carrot. Drain sweetcorn.

• SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, carrot and plant-based mince, breaking up with a spoon, until just browned, 5-6 minutes. • Reduce heat to medium and add tomato paste, Mexican Fiesta spice blend and garlic and cook until fragrant, 1 minute. • Remove pan from heat and stir in vegetable stock powder, plant-based cheese, the water, the plant-based butter and the brown sugar until cheese is melted, 1 minute. Season.

• Arrange mini flourtortillas over a lined oven tray. Divide mince mixture among tortillas, spooning it onto one half of each tortilla. • Fold empty half of each tortilla over to enclose filling and press down with spatula. Brush or spray tortillas with a drizzle of olive oil.

• Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into quesadillas. TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

• While quesadillas are baking, wash out frying pan and return over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a medium bowl and add tomato, coriander and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste. TIP: Cover the pan with a lid if the kernels are “popping” out.

• Divide plant-based cheezy Mexican quesadillas between plates. • Top with charred corn salsa to serve. Enjoy!