• 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 Cheddar.
• 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 with salt and pepper. 
• 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 leaves. Thinly 
slice radish.
• In a medium bowl, combine baby leaves, radish
and a drizzle of white wine vinegar and olive 
oil. Season to taste. 

• Divide cheesy Mexican black bean quesadillas 
between plates. 
• Serve with radish salad and a dollop of sour 
cream. Enjoy!