Spinach and Refried Bean Quesadillas with Mexican Salad

Steps

1. sandwich press if using. Preheat oven tray to 100°C (if using to keep tortillas warm).
2. Heat olive oil in a large fry-pan on medium heat. Cook onion until soft, 3–4 minutes. Add Mexican spice mix and garlic and cook a further 1 minute. Stir in stock, refried beans (remove chilli from inside if you don’t want it too spicy) and tomato paste and 1 cup of the cheese. Stir and heat through for about 2 minutes. Season to taste with salt, pepper and a pinch of sugar.
3. Lay three tortilla wraps on a clean, dry, surface and evenly spread with about a cup of the bean mixture. Sprinkle over a small handful of spinach leaves, and a little cheese. Top with another tortilla wrap and press down firmly.
4. Use your sandwich press to cook quesadillas individually until cheese has melted and outsides are crispy. Alternatively, heat a drizzle of oil in a large, non-stick, fry-pan on low to medium heat and cook quesadillas for 2–3 minutes on one side, placing a heavy pot on top to help quesadilla cook evenly. Use a spatula to flip quesadilla over, and cook other side for a further 2–3 minutes, until cheese has melted. Set aside (in oven, to keep warm, if desired) and repeat for remaining quesadillas.
5. Mix all Mexican salad ingredients together in a medium bowl and season to taste with salt and pepper.
6. Cut each quesadilla into 4–6 pieces and pile onto a large plate. Serve in the middle of the table with Mexican salad, sour cream and sliced avocado for everyone to help themselves.