Cheesy Bean Quesadillas with Chunky Salsa and Avo Smash

Steps

1. oven to 220°C. Preheat two oven trays.
2. Heat a drizzle of oil in a large fry-pan on high heat. Cook onion for 2-3 minutes, until soft. Add quesadilla spice mix, carrot and salt and cook for a further 1-2 minutes, until fragrant.
3. Reduce heat to medium, add chilli beans and stock and simmer for 4-5 minutes, until thickened. Remove from heat and season to taste with salt and pepper.
4. Brush 1 wrap lightly with oil and place, oiled-side-down, on a clean board. Place ¼ cup of the bean mixture on one side. Sprinkle with grated cheese and fold into a half-moon shape. Set aside and continue with remaining wraps.
5. Place filled wraps on pre-heated trays and return to oven to bake for 6-8 minutes, until crunchy and golden brown. Swap trays halfway to ensure even cooking.
6. While quesadillas are baking, dice cucumber and tomatoes 2cm and very finely dice red onion. Toss in a large bowl with vinegar and a drizzle of olive oil and season to taste with salt and pepper. In a small bowl, mash avocado with mayonnaise and season to taste with salt and pepper.
7. cut quesadillas in half to form wedges and pile onto plates with chunky salsa and avo smash.