Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red onion. Grate the carrot (unpeeled). Finely grate 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. Add the onion and carrot and cook until softened, 5 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. Add a dash of water, then add the butter and the baby spinach leaves and cook until wilted, 1 minute. Add the mashed black beans, season with salt and pepper and stir to combine.

Arrange the mini flour tortillas over an oven tray lined with baking paper. Divide the black bean mixture among the tortillas, spooning it onto one half of each tortilla, then top with 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 and season with salt and pepper. TIP: If your oven tray is crowded, separate across 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 spring onion. In a small bowl, combine the tomato, 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 tomato salsa and yoghurt.