• Preheat oven to 220°C/200°C fan-forced. Thinly slice onion (see ingredients). Grate carrot. • Finely chop garlic. Drain and rinse black beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot until softened, 5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add black beans, Mexican Fiesta spice blend and garlic and cook, stirring until fragrant, 1-2 minutes. • Add the butter, vegetable stock powder and a splash of water and stir until combined, 1 minute. • Remove pan from heat and lightly crush beans with a potato masher or fork.

• Arrange mini flourtortillas on a lined oven tray. Divide black bean filling between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold empty half of each tortilla over to enclose filling and press down gently with a spatula.

• Brush (or spray) tortillas with a drizzle of olive oil, then season. Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back towards the quesadillas. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, roughly chop baby spinach leaves. Thinly slice radish. • In a medium bowl, combine radish, baby spinach and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide Mexican cheesy black bean quesadillas between plates. • Serve with radish salad and sour cream (see ingredients) to serve. Enjoy!