• Preheat oven to 220°C/200°C fan-forced. Thinly slice onion (see ingredients). Grate carrot. Cut tomato into chunks. • Finely chop garlic. Drain and rinse black beans. • In a medium bowl, add black beans and roughly mash with a potato masher or fork.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, carrot and tomato until softened, 5 minutes. • Add garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. • Add a dash of water, the butter and baby leaves and cook until wilted, 1 minute. • Add black beans, then season with salt and pepper and stir to combine.

• Arrange mini flour tortillas over 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.

• While the quesadillas are baking, thinly slice radish and spring onion. • In a second medium bowl, combine radish, spring onion and a drizzle of vinegar and olive oil. Season to taste. • Divide black bean and spinach quesadillas between plates. Top with radish-tomato salsa and sour cream to serve. Enjoy!