• 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 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 and carrot until softened, 5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! 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 flourtortillas on 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 cucumber and spring onion. • In a second medium bowl, combine cucumber, spring onion and a drizzle of vinegar and olive oil. Season to taste. • Divide Tex-Mex black bean quesadillas between plates. • Top with cucumber salsa and sour cream to serve. Enjoy!