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 medium fry-pan on high heat and cook onion for 2-3 minutes, until softened. 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 and reduced. 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 bean mixture on one side. Sprinkle with grated cheese and fold into a half-moon shape, pressing lightly to help it close. Set aside and continue with remaining wraps.
5. Place filled quesadillas on pre-heated trays and return to oven to bake for 6-8 minutes, until crunchy and golden brown. Switch trays half way to ensure even cooking. While quesadillas are cooking, prepare the rest of the meal.
6. Dice cucumber 2cm; dice tomato 1cm; very finely dice red onion. Toss in a medium bowl with vinegar and a drizzle of olive oil, season to taste with salt and pepper and set aside. In a small bowl, mash avocado with mayonnaise and season to taste with salt and pepper.
7. cut cheesy bean quesadillas in half to form wedges and pile onto plates with chunky salsa and avo smash.