Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red onion. Grate the carrot. Finely chop the garlic. Drain and rinse the black beans. Transfer the beans to a medium bowl and roughly mash with a potato masher or fork.

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

Arrange the tortillas over a lined oven tray. Divide the black bean filling between the tortillas, spooning it onto one half of each tortilla, then top with the shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula. Brush (or spray) the tortillas with a drizzle of olive oil, then season. TIP: If your oven tray is crowded, divide between two trays.

Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing bean filling and cheese back into the quesadillas.

While the quesadillas are baking, roughly chop the tomato. Thinly slice the radish and spring onion. In a second medium bowl, combine the tomato, radish, spring onion and a drizzle of vinegar. Drizzle with olive oil and season to taste.

Divide the spinach, Cheddar and black bean quesadillas between plates. Top with the radish salsa and Greek-style yoghurt.