• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic and onion (see ingredients). • Roughly chop radish and coriander. • Grate carrot. • Drain sweetcorn.

• 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. • SPICY! The spice blend hot! Add less if you're sensitive to heat. Reduce heat to medium, then add tomato paste, Mexican Fiesta spice blend and garlic and cook until fragrant, 1 minute. • Remove pan from heat, then stir in vegetable stock powder, the water, plant-based butter and brown sugar. Season with salt and pepper.

• Arrange mini flourtortillas on a lined oven tray. Divide mince mixture between 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 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 start to unfold during cooking.

• Meanwhile, wash and dry the frying pan, then return to high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl, then add radish, coriander and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. TIP: Cover the pan with a lid if the kernels are "popping" out.

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